Substances:

• 2 flax ‘eggs’ – 2 tbsp milled flaxseed blended with 6 tbsp sizzling water
• 2 flax ‘eggs’ – 2 tbsp milled flaxseed blended with 6 tbsp sizzling water
• 70g gluten-free easy flour
• 50g ground almonds
• 35g cocoa powder
• 2 tsp PureChimp matcha inexperienced tea powder
• 1/2 tsp baking powder
• 70g coconut sugar or brown sugar
• 120ml coconut oil, melted
• 60ml maple syrup – you most definitely can use any diversified liquid sweetener
• 60ml milk of different

Instructions:

1. Prepare the flax eggs by mixing 2 tbsp milled flaxseed with 6 tbsp sizzling water in a puny bowl. Leave for quarter-hour to contrivance.
2. In a bowl, combine collectively the flour, ground almonds, cocoa, sugar, matcha, baking powder and salt. Mix to combine.
3. Pour within the melted coconut oil, maple syrup and flax eggs.
4. Switch into an 8″ cake tin lined with parchment paper.
5. Bake in a preheated oven at a hundred and eighty*C (100 and sixty*C fan assisted)/ 350*F for 20 minutes.
6. Leave to frosty completely sooner than slicing.
7. Trip!

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