Chocolate Glop Cream Cake

Ingredients

• 1½ tbsp ground Flaxseed, mixed with 4 tbsp Water and set aside for 15 minutes until gloopy
• 1/4 cup melted Coconut Oil
• 1/4 cup Maple Syrup
• 2 medium ripe bananas, peeled and mashed with your hands until smooth and lump-free
• 1 1/4 cups Coconut or Almond Milk
• 1/4 cup Coconut Sugar
• 1/2 tsp Salt
• 2 1/2 tsp Baking Soda
• 1/2 cup Cocoa Powder
• 1 1/4 cup Almond Flour
• 1/4 cup Brown Rice Flour
• 1/2 teaspoon Vanilla Extract

For Frosting

1 can Coconut Milk, chilled (hardened cream separated from the liquid)

4 tablespoons Maple Syrup

1/4 cup Cocoa Powder

Method

1. Preheat the oven to 350°F/175°C. Grease two 6 inch tins and line with baking paper.
2. In a large bowl, whisk the flaxseed, coconut oil and maple syrup/coconut nectar until combined.
3. Add the banana and almond milk and whisk again for several minutes until everything is fully combined.
4. Add the coconut sugar, salt, baking soda, cacao, almond flour, rice flour and vanilla (if using) and stir until mixture is combined and lump-free.
5. Divide the mixture evenly between the two cake tins. Bake for approximately 45-60 minutes (until a knife comes out of the centre of each cake clean).
6. Turn the cakes out onto a wire rack and leave to cool completely.

To Make Frosting:

1. Chill a large bowl in the freezer for 10 minutes. Using an electric whisk, whip the hardened coconut milk in the bowl until the cream is totally lump-free and fluffy.
2. Add your maple syrup and Cocoa Powder. Whip the mixture for another minute or so until you have mixed it well.
3. Spoon half of the frosting in a thick even layer on top of the first cake with a flat knife, sandwiching the second cake on top of it.
4. Spread the rest of the chocolate frosting over the top of the second cake, forming small peaks and a rough texture.
5. Sprinkle cake with toppings and enjoy!