For the sponge
- 1 x 400ml can chickpeas
- 115g organic unbleached flour
- 40g raw organic cacao powder
- Pinch fine Himalayan salt
- ½ tsp. baking powder
- 150g organic coconut sugar
- 1 tsp. vanilla extract
- 1 Tbsp. NZ extra virgin sunflower oil
- 1 tsp. organic linseeds, ground
- 2 Tbsps. non-dairy milk
For the vanilla coconut cream filling
- 1 x 400ml can coconut cream*
- 75g organic icing sugar, sifted
- 1 Tbsp. coconut oil, melted
- 1 vanilla pod, deseeded
For the chocolate buttercream icing
- 150g non-dairy margarine
- 275g organic icing sugar
- 35g cocoa powder
- Pinch fine Himalayan salt
- 1 tsp. vanilla extract
*Tip: when purchasing a can of coconut cream for this recipe, you are looking for one that sounds solid when gently shaken. If they all sound liquidy, place in the fridge the night before you make the recipe.