- Prep Time
- Cook Time
- 2 cups apple sauce
- 12 dates (pre-soaked)
- 1 tsp baking powder
- 1 cup (120 grams) buckwheat flour
- 1/2 cup (60 grams) almond flour
- 4-5 tbs cacao powder
- 1/2 cup (120 grams) agave
- 1/2 cup melted coconut oil
- Vanilla pod
- Pinch of salt
For the choc top:
- 2 cups desiccated coconut
- 1 cup coconut oil
- 1/2 cup agave syrup
- 1/2 cup cacao powder
- 2-3 packets Ombar Buttons
- 1 mango (sliced)
- 1/2 cup roasted coconut flakes
Start by pre-heating your oven to 180°C and line a cake tin with greaseproof paper.
Put your cake mix ingredients, other than agave and melted coconut oil, into a blender and blitz until combined. Add remaining 2 ingredients and mix again.
Pour into prepared cake tin, spreading evenly and place in the oven for 30 minutes or until you get a hard outer shell, but inside is still nice and moist.
While the cake is cooling, add desiccated coconut, coconut oil, agave and cacao into a blender and whizz until you get a creamy thick icing.
Slice your mangoes beautifully and set aside.
When your cake base has cooled down, spread the chocolate icing on top, arrange the mango slices, gently press down the buttons all around the cake and finish off with toasted sprinkles of coconut on top!