- 2 tbsp ground flax seeds
- 220g ground almonds
- 20g raw cacao powder
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 110g Sweet Freedom FRUIT SYRUP
- 50g dairy free spread
- 30g icing sugar
- 2 tbsp Sweet Freedom CHOC SHOT
- 2-3 tbsp Sweet Freedom CHOC POT
- Optional Fresh fruit and/or sprinkles for decoration
- Pre-heat oven to 170C and with a little oil or dairy free spread, grease and then dust with flour two 6 in (15 cm) sandwich cake tins.
- In a small bowl or mug put the ground flax seeds along with a 1/3 cup (80 ml) cold water and set aside for 5-10 minutes to thicken slightly.
- In a large bowl put the ground almonds, cacao, baking powder and bicarbonate of soda and stir together until well mixed.
- Add the flax and water mixture (often referred to as a flax 'egg') along with the Sweet Freedom FRUIT SYRUP and stir together until just mixed.
- Evenly divide the cake mixture (see note**) between the two prepared tins and bake for 20 minutes until just firm.
- Leave to cool in the tin for 10 minutes then carefully lift or drop out of the tin on to a wire cooling rack to cool completely.
- While cakes cooling, mix together the dairy free spread with the icing sugar and CHOC SHOT in a bowl and mix well together. Keep in the fridge until your cakes are cooled.
- When the cakes are completely cold spread the middle frosting over one of the cakes then place the other cake on top.
- Spread the Choc Pot over the top of the cake and decorate however you fancy! The image shows fresh figs and redcurrants for a fruity tart contrast to all that sweet scrummy chocolate!
This cake does not have a typical cake texture while raw - it feels thick and too dry, but when it is baked and decorated it is cake perfection!
Thank you Sam & Phil @thecookandhim for a delicious recipe.