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.