Ingredients
Cake
- 1 cup almond milk
- 1 cup almond pulp
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- 1 cup self rising flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup raspberry jam
- 1 cup vegan dark chocolate
- 2 tbs coconut oil
- ½ cup almond milk
- 1½ cups coconut shred or desiccated coconut
Directions
- Preheat oven to 350°F and grease an 8”x8” baking dish.
- In a large mixing bowl, add the almond milk, almond pulp, vanilla extract and sugar. Stir until thoroughly combined.
- Next, in a separate mixing bowl, double sift the self-rising flour, baking soda and baking powder, then transfer to the wet mixture.
- Fold together until all the ingredients are combined, then pour into the baking dish.
- Bake for 20-30 minutes or until thoroughly cooked and passes a toothpick. Allow to completely cool before preparing the next steps.
- When ready and cooled, carefully flip the cake out of the pan and lay on a cutting board. Slice the cake parallel to the surface, through the center to create 2 layers.
- Spread the raspberry jam in between then fold the layers back together.
- Next, slice the cake into about 1”x1” cubes. (Optional: you can freeze the pieces at this point to make the dipping process easier.)
- Afterwards, set a small bowl with the coconut shreds, then set aside. In a separate heat-safe bowl, mix the dark chocolate, coconut oil and almond milk. Microwave on high for one minute, then stir until silky smooth.
- Using a fork, dunk each piece into the chocolate, then transfer to the bowl of coconut. Gently roll the pieces to cover, then place on a cooling rack, plate or wax paper. Repeat the coating process with the remainder, then allow to cool off.
- When ready, dig in, and enjoy!
