Ingredients:
1 cup aquafaba (the liquid from canned chickpeas, whipped until frothy) or 1/2 cup unsweetened applesauce
4 tbsp almond flour
1 cup full-fat coconut milk (canned) or any other plant-based cream
10 oz vegan chocolate chips (ensure they are dairy-free)
1/2 cup chopped pecans
For the Chocolate Topping:
1/2 cup vegan chocolate chips
1/3 cup full-fat coconut milk (canned) or any other plant-based cream
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper.
Prepare the Aquafaba (if using): If using aquafaba, whip it with an electric mixer until it forms stiff peaks, similar to beaten egg whites. If using applesauce, you can skip this step.
Mix the Dry Ingredients: In a large bowl, combine the almond flour.
Prepare the Chocolate Mixture: In a heatproof bowl, melt the vegan chocolate chips with the full-fat coconut milk over a double boiler or in the microwave, stirring until smooth.
Combine Ingredients: Fold the whipped aquafaba (or applesauce) into the melted chocolate mixture until well incorporated. Then gently fold in the almond flour until the mixture is smooth.
Add Pecans: Fold in 1/2 cup of the chopped pecans.
Bake: Pour the mixture into the prepared baking dish. Sprinkle the remaining chopped pecans on top.
Bake: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out mostly clean.
Prepare the Chocolate Topping: While the cake is baking, melt the vegan chocolate chips with the full-fat coconut milk (or other plant-based cream) until smooth.
Finish the Cake: Once the cake has cooled slightly, pour the melted chocolate topping over the top. Allow it to set before slicing.
Enjoy
