This super quick, indulgent recipe is brought to us by Natasha Corrett… Thanks Natasha!
- 100g coconut flour
- 50g raw cacao powder, plus 1/2 tsp for dusting
- 500ml hemp rice or almond milk
- 120g vegan butter, plus extra for greasing
- 130g agave syrup
- 2 tbsp almond butter
- 4 eggs
- 1tsp vanilla extract
Pre-heat the oven to 150°C
Sift the cacao powder and coconut flour into a bowl
Put the milk, vegan butter, syrup, almond butter, eggs and vanilla into a blender and blend for one minute until well blended.
Gently fold the wet ingredients into the flour mixture until combined.
Line the base of a greased springform cake tin with grease proof paper, and pour in the mixture.
Bake for 20-40 minutes, depending on the thickness. Check it after 20 minutes by inserting a skewer into the centre of the cake. If it comes out clean, then it is cooked. If you like something a little more gooey then hold your nerve and take it out when there is just a little residue on the skewer. It will continue to set as it cools.
Leave it to cool in the tin for 30 minutes, and then transfer to a serving plate.