Serves 6-8 Slices
Preparation time: 1 hour
INGREDIENTS:
For the cakes:
- 550ml Flahavan’s Organic Oat Drink
- 1.5 tbsp apple cider vinegar
- 345g of flour (plain or gluten free)
- 275g of coconut sugar
- pinch of sea salt
- 1 tsp. of baking soda
- 1 tbsp. of baking powder
- 180ml of melted coconut oil
- 1tsp of vanilla essence
For the ganache:
- 270g of dark chocolate chips
- 125ml Flahavan’s Organic Oat Drink
METHOD:
- Preheat the oven to 180’C, grease two 20cm spring form cake tins with a little coconut oil.
- In a medium bowl, combine the oat milk and vinegar and set it aside.
- In a large bowl, mix together the flour, coconut sugar, sea salt and the baking powder and baking soda.
- While mixing, pour the melted coconut oil and vanilla essence into the dry ingredients. When that’s incorporated, gradually add the milk while continuing to mix. Mix just until well combined.
- Divide the batter evenly between your cake tins, if you want to be precise there should be about 640g of batter in each tin.
- Bake the cakes for about 36-40 minutes until golden all over and a cake tester comes out clean.
- Let them cool for 15 minutes before removing them from their tins and allowing them to cool completely on cooling racks.
- To make the ganache, heat the oat milk in a saucepan on medium heat until gently simmering, then turn off the heat.
- Add the dark chocolate to a medium bowl and pour the hot oat milk in on top. Add a little pinch of sea salt and stir gently until smooth and glossy.
- Spread some of the ganache out over the top of one cake, then place the other one on top and spoon the ganache into the middle. Use a spoon to swirl it outwards, letting it drip over the edges. Serve while the ganache is still drippy.