Cashew Mylk Chocolate Cake
4 tbsp flax eggs (made with 4tbs flaxseed meal and 10-12 tbsp of water)
1 cup coconut milk
1 tsp apple cider vinegar
3 tsp baking soda
2/3 cup coconut nectar
2/3 coconut sugar
1/2 cup melted coconut oil (melted over a double boiler)
2 cups applesauce, unsweetened
Pinch of salt
1 cup cacao powder
1 cup almond meal
1/2 cup oat flour
1 1/2 cups gluten-free flour
100g Cashew Mylk Chocolate, melted
2 cups raw cashews, soaked
1/2 cup coconut cream
1/4 cup coconut oil, melted
Pinch of salt
Preheat oven to 350 degrees F (176 C) and spray two 8" round cake pans with coconut oil.
Measure out the coconut milk and add the apple cider vinegar and set aside until thickened.
Prepare the flax eggs in a mixing bowl and set aside for approximately 10 minutes.
Add baking soda to the coconut milk and combine.
Add coconut sugar, coconut nectar, coconut milk mixture to the prepared flax egg and whisk to combine. Add the applesauce, melted coconut oil and salt.
Add the cacao powder, almond meal, oat flour, gluten free flour and whisk to combine. Add more coconut milk if the batter looks too thick. Make sure not to overmix!
Incorporate the melted Cashew Mylk chocolate into the cake mixture in a cutting motion until just combined.
Divide the batter evenly between the two prepared cake pans. Bake for 35-45 minutes or until a skewer inserted into the center of the cake comes out clean. It should spring-like to the touch.
Let rest in the tin 10 minutes, before removing from the cake pans and allowing to rest on a cooling rack. Let it cool completely.
While allowing the cake to cool, prepare the cashew frosting by draining the soaked cashews and adding to a blender. Add the remaining ingredients.
Blend all ingredients until the mixture has become creamy in texture, scraping down the sides from time to time.
Transfer the cashew cream to a bowl and cover. Place in the freezer and cool for about an hour.
Remove the frosing from the freezer and stir. Frost the cake generously when completely cooled. Slice and enjoy!