Nicetella Vegan Mud Cake

Preparation time: 45 minutes + 30 minutes baking time
Serves: 12

This is actually the WORLD'S BEST Mud Cake... our Nicetella is an absolute must for this one because it adds extra creaminess! We love sharing but unfortunately this one will be difficult to share because it is so unbelievably delicious. This recipe is a little more complicated but it is SO worth it...guaranteed to be a show stopper every single time!

INGREDIENTS

CAKE
4 flax eggs (4 tbsp flax meal and 10 tbsp of water)
1 cup almond milk
1.5 tsp apple cider vinegar
3 tsp baking soda
2/3 cup maple strup
2/3 cup coconut sugar
2 cups apple puree
1 tbsp vanilla extract
1 cup cacao powder
1/4 cup Stone Age Staples Nicetella
1 tsp salt
2 cups oat flour
1 cup almond meal
1/2 cup of melted coconut oil

FROSTING
450g icing sugar
3 tbsp Nuttelex
4 tsp soy milk
2 tsp vanilla extract
1/4 cup cacao 
1/2 cup of whole roasted hazelnuts (optional)

METHOD

1. Preheat oven to 180 degrees and line 2 cake tins or 2 loaf tins
2. Make flax egg but combining the flax meal and water into a small bowl and leaving until thickened
3. Add almond milk, vinegar, baking soda, coconut sugar maple syrup to a large bowl
4. Whisk in the flax egg to the large bowl from step 3
5. Add the Nicetella, apple sauce, vanilla, melted coconut oil and salt - stir until well combined
6. Add cocoa, Nicetella, almond meal and oat flour and whisk until combined
7. Divide evenly into both baking tins and bake for 25-30 minutes
8.  Allow to cool for 1 hour on drying racks

FROSTING

1. Add all the ingredients into a mixing bowl
2. Use an electric mixer and mix until thick

ASSEMBLY

1. Spread a generous amount (about 1/4 of the icing) to one side of the cake
2. Place the other cake on top, like a sandwich
3. Use the remaining icing to ice the entire outside of the cake
4. Scatter with whole roasted hazelnuts (optional)