Chocolate cake layers

Dry ingredients

2 cups gluten free oat flour

1 cup almond flour

1⅓ cups unsweetened cocoa powder

2 teaspoons baking soda ½ teaspoon salt

Wet ingredients

1 ¼ cups water

1 cup non-dairy milk

¼ cup + 2 tablespoons melted coconut oil

½ cup coconut sugar

½ cup pure maple syrup

2 teaspoons vanilla extract

Method

In a large bowl, sift together the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.

In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk.

Pour batter evenly into 2 prepared cake pans.

Bake for 20 minutes in your preheated oven. Test with a toothpick—it should come out clean when done.

Let the cake cool for at least 1 hour before making the filling.

 

Filling 1: Vanilla-coconut layer

1 cup macadamia (soaked overnight)

¼ cup creamy coconut milk

1 tbsp coconut butter

¼ cup coconut oil

3 tbsp agave or maple

1 tsp vanilla

Blend then pour over the first cake layer.

Let it cool in the fridge for at least one hour.

Then top it with the second cake layer then prepare the second filling (chocolate layer)

 

Filling 2: Chocolate layer

1 cup macadamia (soaked overnight)

¼ cup creamy coconut milk

1 tbsp melted cacao butter

¼ cup coconut oil

3 tbsp agave or maple

1 tsp vanilla

1 tbsp cacao powder

Blend then pour on top of the second cake layer.

Let it cool in the fridge for at least one hour

 

Topping: Ganache

1 cup creamy coconut milk

1 cup dark chocolate

1 tsp vanilla

Warm over light heat then pour over the chocolate layer.

Top with cacao nibs or other topping of choice.