About the Recipe
Moist and indulgent cake with guilt-free ingredients.
1 1/4 cup spelt flour
1/4 cup cocoa powder
1/2 cup almonds, ground
1/3 cup coconut sugar
2 tsp baking powder
1/2 tsp cardamom, ground
2 Tbs flax seeds, ground
5 Tbs water
1/3 cup tahini
1/3 cup maple syrup
1 cup plant milk of choice
3 Tbs coconut oil, optional
Preheat oven to 350 degrees Fahrenheit.
Mix the ground flaxseed and water in a small bowl and leave for 5 minutes to set.
Mix the flour, cocoa, almonds, sugar, baking powder, salt and cardamom in a large bowl.
In a separate bowl, mix the tahini, maple syrup, milk, coconut oil and set flax mixture.
Add the wet mixture into the bowl of dry ingredients and mix until you have a smooth batter.
Transfer into a lightly oiled bundt tin and bake for 35-40 minutes.
Allow to cool completely before glazing.
Mix the glaze ingredients (1/4 cup tahini and 2 tbsp maple syrup) in a bowl and smooth over the top of the cooled cake.