• Pre-heat over to 350° F

OIL PANS

• Pour 1/4 c avocado oil in a small cup or bowl.
• Oil the cake pans using the silicone oil brush.

MAKE FLAX EGG

• Mix the flax meal with the warm water in a small cup or bowl. Stir and allow 10 minutes to setup.

DRY INGREDIENTS

• Sift the almond flour into a medium mixing bowl, and add the rest of the dry ingredients. Whisk well.

WET INGREDIENTS

• Add all wet ingredients to another medium mixing bowl.

INCORPORATE & BAKE

• Add the dry ingredients and mix with a spatula until combined.
• Divide the batter into the 2 cake pans.
• Bake for 35-40 minutes.
• Test to see if it's done by touching it with your finger, if it springs back it's done. If it dimples it needs to be baked longer.
• You can also put a toothpick in the center and see if it comes out clean, if so the cake is done. If not, bake for another 5 minutes.
• Remove from cakes from the oven and allow 30 mins to cool in the pan. Turn the cakes over on a cooling rack and allow them to cool completely, wrap and refrigerate. It makes it much easier to frost them when they're cooled down.

COCONUT FILLING

• Mix all ingredients in a small saucepan. Using medium heat, melt the ingredients together by bringing to a soft boil.
• Allow mixture to cook for 1 minute
• Pour into a bowl and allow to cool at room temperature.

VEGAN GANACHE

• Heat the coconut cream in a small saucepan until it is almost boiling.
• Pour over the chocolate chips. Sait a couple of minutes.
• Stir mixture with a spatula gently, until all chocalate melts.
• Set aside to cool at room temperature.

ASSEMBLE

• Place one of the layers of cake onto a cake board and spread some of the coconut filling into the middle, saving some for the top layer.
• Place the other layer of cake on top.
• Test consistency of the ganache, it shouldn't be too runny or too stiff. If runny, place in the fridge for a few minutes and repeat until consistency is workable. If it's too stiff you may microwave for 5 second intervals. Test by dropping a small droplet on the side of the cake and watch how it flows. It should glaze down to about the center rather than running off of the cake.
• Drip the ganache all over the cake. Assemble the rest of the coconut filling on the top of the cake.
• Allow to chill in the fridge for about 4 hours before slicing.
• You can also decorate the top by adding 12 small 1/2" raw vegan cookie / truffle balls.
• ENJOY!!

STORAGE

• Stores in the fridge for up to a week. May be frozen up to a month if wrapped properly.