-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
CAKE
| 200g | oat flour (1 cup + 2/3 cup ) |
| 80g | cacao powder (1 cup, I used 70g cacao, 10g carob) |
| 75g | tapioca starch (2/3 cup) or corn starch |
| 1 | tsp baking powder |
| 1/2 | tsp bicarbonate of soda |
| 1/2 | tsp salt |
| 300g | plant milk (1 cup + 3.5 tbsp) |
| 108g | cashew/almond butter (1/2 cup) |
| 100g | coconut sugar (3/4 cup) |
| 300g | applesauce ( 1 + 1/6 cups) |
| 1 | tbsp lemon juice |
FROSTING
| 175g | coconut oil |
| 20g | cocoa powder |
| 60g | coconut sugar |
| 80g | cashew butter |
SALTED CARAMEL
| 1 | tins coconut milk ( thick white part only) |
| 2 | tbsp agave/maple/date syrup |
| Pinch salt |
COCO WHIP
| 1 | can coconut cream (thick white part only) 15g powdered sugar or 2 tbsp agave syrup⠀ |
| 1 | packet of @prispuddings choco Pies |