Vegan Chocolate and Blackcurrant Cake
1.
Preheat the oven to 170 Fan / 190 C / 375 F / Gas 5, and use a 7 x 9 inch / 18 x 24 cm baking sheet with tin wire to cover the tray and its surroundings.
2.
Put flax seeds and five tablespoons of water in a small bowl or mug and set aside.
3.
Crush the chocolate and use coconut oil to melt it in the microwave or steamer (a heat-resistant plate is placed on the steamer)
4.
In a food processor or blender, crush the oats into a very fine powder. Put it in a large bowl with almonds, Arctic blackcurrant powder, coconut sugar, raw cocoa powder, and baking powder.
5.
Add yogurt, vanilla, flaxseed eggs, melted chocolate and chocolate chips, and stir until combined.
6.
Put the fused ingredients into the prepared parchment paper and bake for 30 minutes until set-it will become harder when cooled.
7.
Take it out of the oven after molding to prevent it from baking. It is better divided into pieces after cooling.
