Bake Love Cake
Ingredients
- 300 ml almond flour
- 300 ml coconut flour
- 200 ml water
- 2 tbsp coconut oil
- 2 tbsp psyllium husk
- 2 tbsp agave syrup
- pinch salt
- frosting:
- 150 ml pitted soft dates
- 100 ml water
- 4 tbsp coconut oil
- 3 tbsp raw cacao
- 0.5 tsp vanilla powder/extract
- pinch salt
- topping:
- 2 tbsp desiccated coconut
Preparation
Mix all ingredients for the base in a food processor 2-3 mins until doughy
Dress a cake tin about 20x20 cm with 2 layers of plastic wrap. Let it hang over all four edges a few centimeters so that you can lift the cake out. Press it firmly into the corners. Press the dough into the tin and smooth the surface. Refrigerate
Frosting: Melt the coconut oil. Blend all ingredients until smooth
Spread the frosting over the cake. Sprinkle over the coconut. Let set in the fridge for about 2 hrs
Lift the entire cake out of the tin by lifting the plastic wrap. Put on a cutting board and cut into 9 squares with a sharp knife
