-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 150g | almond butter |
| 150g | agave syrup |
| 180ml | plant milk |
| 130g | almond flour |
| 55g | buckwheat flour |
| 30g | cacao powder |
FROSTING
| 90g | dates |
| 60g | almond butter |
| 70g | agave syrup |
| 50ml | plant milk |
A rich, fudgey, chocolatey layer cake made from only 6 ingredients, and smothered in a chocolate almond butter caramel😋
METHOD
- Preheat the oven to 180C
- Add all wet ingredients into a saucepan and mix on low heat until smooth. Add to a large mixing bowl bowl
- Add all dry ingredients into the large mixing bowl and stir until all combined
- Pour into an 8 inch baking tray and bake for 30 minutes
- For the frosting, blend all ingredients in a high speed blender until smooth. Scrape down the edges and repeat until thick and caramely
- Once the cake has cooled, slice through the middle into 2 circles using a bread knife and layer the frosting in between the two layers and over the top layer. Decorate with freeze dried berries and serve