Heat oven to 150°C. Grease and line a round 20cm cake tin
Add the eggs, maple syrup, vanilla, coconut oil and Vitasoy Coconut Milk Unsweetened to a large mixing bowl. Whisk to combine. Sift over raw cacao, coconut flour, baking powder, bi-carb and salt. Add the almond meal and stir gently until just combined
Pour into the cake tin and bake for 40 minutes until a skewer inserted comes out clean. Cool completely on a wire rack
Tips & Hints:
If you can't find raw cacao powder, regular cocoa powder is fine to use.
Mousse Icing
Place all the icing ingredients into a food processor or blender and blitz until smooth
If you like a soft whipped consistency for icing then use as it is on the cooled cake, or if you prefer a firmer icing, place into the fridge for about an hour and then ice the cooled cake
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