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