30g/ 1/4 cupraw cacao buttergently melted, at room temp
3tbsp rice syrup
1tspbeet powderoptional, for the color
1 tsp vanilla bean paste
pinchpink salt
Ingredients for the plum cake
190g/ 1 1/2 cupswhite spelt flour or all purpose flour
80g/ 1/2 cupMuscovado or coconut sugar
80g / 1/2 cuplight brown sugar
1,5 tspground cinnamon
1tspbaking soda
1/2tspsea salt
65g/ 1/3 cupcoconut oilgently melted, at room temp
80ml/1/3 cupEarl grey tea
1tspvanilla bean paste
1tspwhite vinegar
240ml/ 1 cupalmond milk
40g/ 1/4 cupdark chocolate, chopped
Instructions
Make the frosting
Place the cashews, coconut cream, rice syrup, lemon juice, vanilla and beet powder in a high speed blender and blend until smooth.
Add the cacao butter gradually through the top of the blender while the motor is running. This should blend in completely and you should end up with a smooth cream.
Place in the refrigerator for at least 4 hours, stirring from time to time. You can keep it in the fridge overnight and give it a good stir before using.
Make the pum cake
Preheat the oven to 175C| 350 F degrees. Line a 22x 12 cm | 9 x 5 inch loaf pan with parchment paper.
In a medium bowl, mix together the cinnamon, flour, sugar, baking soda and salt together. Set aside.
In a separate bowl, mix together the coconut oil, tea , vanilla, vinegar, and almond milk until well combined.
Stir in the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the baking pan and bake for 50 - 55 minutes, or until a toothpick inserted in the middle comes out clean.