Mexican chocolate cake (vegan)

Ingredient

Equipment

• You will need a 22cm springform tin.

Dry

• 1 3/4 cups all-purpose gluten-free flour
• 3/4 cup coconut flour
• 1 1/2 cups raw cacao powder, sifted
• 1 tbs baking soda
• 1 1/2 tsp Himalayan pink salt
• 3/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper

Wet

• 1/2 cup extra virgin coconut oil
• 1/2 cup apple sauce
• 1 1/2 cups water
• 2 cups coconut nectar
• 2 tbs orange zest
• 1 banana mashed
• 1 tbs coconut oil (to grease the baking tin)
  
  
  
  
  
  
  

Frosting

• 1 cup raw cacao powder, sifted
• 1/4 cup orange juice
• 1/2 cup coconut nectar
• 1 tbs orange zest
• 1/4 tsp cayenne powder
• Pinch Himalayan pink salt
• 2 tbs orange zest, to serve
• 1/2 cup slivered almonds, to serve

Apple tea cake

Ingredient

• 2 apples
• 2 tbs lemon juice
• 2 tsp ground cinnamon
• 250g caster sugar
• 250g unsalted butter
• 1 2/3 cup (250g) self-raising flour
• 4 eggs
• Icing sugar, to dust
  Method
  
  
  1. Step 1
     Preheat oven to 180°C (not fan-forced). Grease and line base of a 23cm springform cake pan.
  2. Step 2
     Peel and core the apples, and cut into segments. Toss the apples in lemon juice and half the cinnamon, then set aside.
  3. Step 3
     Take 50g each of the sugar, butter and flour, place in a bowl with the remaining cinnamon and rub together with your fingertips.
  4. Step 4
     Place eggs and remaining sugar in an electric beater and beat until very light and fluffy. Melt remaining butter and pour into egg mixture. Sift in remaining flour, then fold in carefully until combined.
  5. Step 5
     Pour into the pan, and carefully lay the apple slices over top. Sprinkle with the crumble mixture and bake for 50 minutes or until a skewer inserted into the centre comes out clean.
  6. Step 6
     Allow to cool for 10 minutes before moving to a wire rack to cool completely. Serve dusted with icing sugar.