Coconut Chocolate Cake Vegan

Grind flaxseed and soak in water. Open coconut milk can very carefully, remove the solid material that has settled with a spoon and refrigerate in a bowl. (This will be used to make the vegan “whipped cream”).

Warm the coconut oil slightly until it melts. Using a pastry brush, spread some of the coconut oil into a springform pan about 20-22 inches in diameter, then sprinkle with some of the sunflower seed flour.

Mix remaining sunflower seed flour with the whole grain rice flour, cocoa powder and stream powder. Whisk the flaxseed mixture with the rum, remaining liquid coconut oil, 70 g of the liquid coconut milk and the coconut blossom syrup for three minutes.

Then fold in the flour mixture and add cardamom and/or vanilla sugar to taste. Spread into the greased, floured pan and bake at 180 degrees top/bottom heat for about 35 minutes, test with chopsticks.

For the glaze, make from melted cocoa butter, cocoa and maple syrup. Frost the cooled cake with the chocolate glaze.

Whip the solid part of the coconut milk with some vanilla sugar to “cream”, pipe small rosettes on the cake and top with the chocolates. Serve the remaining coconut milk cream with the cake.

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