320ml Unsweetened Almond Breeze®
100g of oats
120g of spelt flour
50g of raw cacao powder
1 tsp. of bicarbonate of soda
2 tsp. of baking powder
½ tsp. of Himalayan pink salt
4 tsp. of Xylitol (this is a sugar alternative with 40% fewer calories than regular sugar and a good Gi)
240ml pure grade A maple syrup
100ml coconut oil
1 large egg (optional)
2 tsp of vanilla extract
1 tsp of apple cider vinegar
Chocolate & raspberry Icing
1 ½ cups cashew nuts soaked in water overnight or for a minimum of 3 hours
2 handfuls of frozen raspberries
1 ½ heaped tbsp. of raw cacao powder
1 cup dates
3 tbsp. of grade A maple syrup (test mix to check sweetness levels and adjust accordingly)
2 tbsp. of coconut oil
For the cake
1. Heat oven to 180°C and line cake tins. Put the oats into the food processor and blitz until they turn into flour.
2. Sieve the spelt flour and oat flour into a large mixing bowl. Then add bicarbonate of soda, salt, baking powder, cacao powder and xylitol.
3. In a pan, gently melt the coconut oil. Once melted pour in maple syrup, Almond Breeze®, vanilla extract and lightly whisk together.
4. Pour the wet ingredients into the dry and add the egg (if using). Then, mix together all ingredients in a food mixer on a medium speed for 2 minutes – alternatively a hand whisk will do the trick.
5. Finally add cider vinegar and give a gentle stir. The cake mix is quite wet; so don’t be surprised if it looks runnier than you are used to.
6. Then pour equally into the lined cake tins. Place on the middle shelf of the oven, check at 35 mins (may need up to 40 mins). Check cake is cooked by inserting a cocktail stick into the middle, if it comes out clean, remove cake from oven, place on a wire cooling tray until cool before removing from tin.
For the icing
1. Remove stones from dates. Soak dates in a bowl of warm water for 20 mins until soft.
2. Gently melt the coconut oil in a pan.
3. Put all ingredients into the food processor and blitz until smooth.
4. Once the cake is completely cool spread a good layer of icing on the base of one of the cakes and we like to add a layer of organic (sugar free) fruit spread. Place the top cake layer on the base cake.
5. Liberally cover the whole cake with icing, scatter a few raspberries.
Recipe courtesy of Blue Diamond Almonds