A delicious healthy vegan chocolate cake with a chocolate almond topping. This cake is quick and simple to make and is a great plant based desert to take to a vegan dinner party, which is exactly why I made this cake today! DSC04426

Ingredients:

  • 5 tbsp chia seeds
  • 1 cup oats
  • 1 cup whole wheat flour
  • 1/2 cup almonds
  • 8 medjool dates
  • 2 tbsp coconut oil
  • 1/2 tsp bicarbonate of soda
  • 1/2 cup of sultanas
  • 1 cup of rice milk

Topping:

  • 2 tbsp coconut oil
  • 4 tbsp pure cacao
  • 2 tbsp almond butter
  • 4 tbsp honey
  • Almonds for decoration
  • Bee's pollen for decoration

Pre-heat oven to 180 degrees.

Place the chia seeds in half a cup of water to soak for 15 mins. Whilst the chia seeds soak put the oats and flour into the blender and blend to create a flour. Add the rest of the ingredients and blend for about 10mins or until you have a thick cake batter. Pour the mixture into a grease proof cake tin and bake for 30 minutes or until completely cooked.

Remove from the tin after 5 mins and place on a cool rack.

For the topping melt the coconut oil and add the other ingredients into a bowl along with the melted coconut oil. Stir well and pour the mixture over the cake. Decorate with almonds and bee's pollen.

Enjoy! :)

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