Chocolate Cake With Edible Flowers

Ingredients

• 1 1/ 2 cups flour
• 3/ 4 cup coconut sugar
• 1/ 2 cup cacao powder
• 1 teaspoon baking powder
• 1/ 4 teaspoon salt
• 1/ 2 cup rice malt syrup (+1 Tbsp)
• 1 tablespoon apple cider vinegar
• 2 teaspoon vanilla extract
• 1/ 3 cup extra virgin olive oil
• 3/ 4 cup cold water
• For the Coconut Whipped Cream:
• 3 cans Coconut Cream
• 1/ 2 tablespoon liquid sweetener
• 1 teaspoon Vanilla Extract

Steps

• Preheat oven to 355 degrees F and grease an 8 inch round cake tine, and line the base with baking paper
• In a large mixing bowl, sift in flour, cacao and baking powder. Add salt and coconut sugar, and mix until uniform.
• Make 4 wells in the cake mixture. Add one of each ingredient into each well; rice malt syrup, vinegar, vanilla and olive oil. Top with water, then fold the mixture together until just combined.
• Immediately transfer the mixture to your prepared cake tin and bake for 40-45 mins or until the cake starts to pull away from the sides and bounces back when gently pressed. 5. Allow to cool for 10 minutes before turning onto a wire rack to cool completely.
• To serve, carefully cut the cake through the middle. Fill with coconut whipped cream, then also top with coconut whipped cream and fresh fruit and flowers.

Recipe courtesy of www.thefeedfeed.com