What do you need:

360 grams of almond flour,
120 grams of buckwheat flour (or another type of flour),
1 teaspoon tartar baking powder,
200 grams Greensweet Brown,
1 tablespoon pumpkin spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg),
sniff Himalayan salt,
4 broken flaxseed eggs (4 tbsp linseed + 12 tsp warm water well stirring and let stand for 10 min),
30 grams of coconut oil (melted),
220 ml spa red (or vegetable milk),
½ teaspoon of baking soda + 1 tablespoon of apple cider vinegar
100 grams of pure chocolate 

This is how you make it:

Step 1

Preheat the oven to 180 degrees. Line your cake mold with baking paper and grease the edges.

Step 2

Put the almond flour together with the buckwheat flour in a large bowl. Here you add the spices, tartar baking powder, pinch himalayan salt, cocoa drops and green sweet brown. Mix well together.

Step 3

Mix all wet ingredients in a separate bowl with the exception of apple vinegar.

Step 4

Add the wet ingredients to the flour. Mix well together.

Step 5

In a separate container, do the baking soda with 1 tablespoon of apple cider vinegar. This is bubbling. Adding directly to the batter and carefully shoveling.

Step 8

Transfer the batter into your tart mold and put it in the oven for about 20-25 minutes.

Step 9

Remove the cake from the oven and allow to cool. Then cut the amount of points and serve with, for example, delicious coconut cream.

Source / photo: Manon from Vegan Flavors