Cake: In a bowl mix all dry ingredients, almond flour, buckwheat flour, coconut sugar, vanilla and a pinch of salt. In another bowl mix coconut oil and coconut milk. Gradually add it to the dry ingredients. Then in a cup mix vinegar and baking soda. Quickly mix into the batter. Divide the batter between two cake tins and bake for 40 minutes at 180C. Meanwhile make the chia jam.

Chia Jam: Throw all the ingredients into a blender and blitz until smooth except chia seeds. You may need to add some extra water to help it combine. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and whisk constantly until thickened, about 3-5 minutes. Add chia seeds and leave it a side. Store in an airtight container in the fridge for 1 week.

After the cake is baked, leave it to cool for about 10 minutes. Pour over chia jam and place the other half of the cake on. Now make the coconut topping.

Coconut topping: . Grab your coconut milk cans from the fridge. Open and scoop out the top (leave the bottom watery part for smoothies). Add the top in your mixer and mix until fluffy. Add the rest of the ingredients and mix until smooth.

Decorate the cake with the coconut topping and berry powder. Serve!

Cake

  • 260 g buckwheat flour
  • 140 g almond flour
  • 120 g coconut sugar
  • 500 ml coconut milk (or any other nut milk)
  • 160 ml melted coconut oil (or butter)
  • 2 tsp vanilla powder
  • 2 tsp baking soda
  • 2 tsp apple cider vinegar

Chia Jam

  • 1 cup raspberries, fresh or frozen
  • 2 Tbsp water
  • 1 Tbsp rice malt syrup
  • 2 Tbsp chia seeds

Coconut Topping

  • 2 cans coconut milk – leave in the fridge over night! (or yoghurt, mascarpone, cream cheese for a non vegan version)
  • pinch of salt
  • 3 Tbsp maple syrup
  • berry powder