Celebration Chocolate Cake

INGREDIENTS

FOR THE CAKE

• 1 1/2 Cups Light Spelt Flour

• 1 Cup Hazelnut Flour

• 1/2 Cup Coconut Sugar

• 1/2 Cup Cocoa Powder

• 2 Teaspoons Baking Powder

• 1/2 Teaspoon Baking Soda

• 1/2 Teaspoon Sea Salt

• 1 1/2 Cups Nondairy Milk

• 1/2 Cup Olive Oil

• 2 Teaspoons Pure Vanilla Extract

FOR THE GANACHE

• 1 Can Full-Fat Coconut Milk

• 100gr Good Quality Dark Chocolate

• 1/2 Teaspoon Pure Vanilla Extract

INSTRUCTIONS

1. Preheat the oven to 180C and grease a 26cm bundt tin with coconut oil. Sprinkle some cocoa powder into the pan using a fine sieve to really make sure it won't stick.

2. Sift the spelt flour, hazelnut flour, coconut sugar, cocoa, baking powder, baking soda, and salt into a large bowl. In a smaller bowl, whisk together the milk, olive oil, and vanilla.

3. Add the milk mixture to the dry ingredients and gently stir until just combined. Pour the batter into the prepared baking tin, then bake on the centre rack for 28-32 minutes, or until a toothpick inserted into the cake comes out clean.

4. Cool the cake on a rack for 15 minutes before removing the sides of the pan. Let the cake cool completely before icing.

5. Finely chop the chocolate and place it into a heat safe bowl.

6. Pour the coconut milk into a small saucepan and heat over low-medium until just simmering. Once it's hot, pour it over the chocolate and let it sit for 30 seconds before whisking to combine.

7. Add the vanilla and check for sweetness. You can a teaspoon or two of maple syrup if needed. Cover and chill in the refrigerator until set, at least four hours. I prefer mine to not set and rather pour it over the cake.

8. To ice the cake, use a large spoon to stir the ganache to soften it slightly. Top the cake with it, using the back of the spoon to create a swooping pattern. Top with fresh berries and coconut shavings and serve. You could also add hazelnuts to enhance the nutty flavour of Hazelnut flour. It will keep, covered and in a cold place, for up to three days.