40g / 1,4 oz coconut sugar or other granulated sweetener
60g / 2,1 oz pitted dates
40g / 1,4 oz nut butter of choice
1 tbsp white balsamic vinegar*
1/2 tsp vanilla extract
100g / 3,5 oz dark chocolate
3 tbsp water
1 tbsp liquid sweetener of choice
A pinch of salt
Strawberries for decorating and servings, preferably topped
Preheat the oven to 160ºC / 320ºF, prepare and grease a baking pan. My pan had a diameter of 22cm / 8,5 inches.
In a large bowl, mix the oat flour, buckwheat flour, milled flax seeds, baking powder, baking soda, and salt.
In a blender, blend the milk, sugar, dates, nut butter, vinegar, and vanilla smooth.
Add the wet to the dry and mix until just combined. Transfer to the batter, stir in and transfer to the cake pan. Bake for 25-30 minutes or until a toothpick runs clean. Let cool.
For the gananche, put the dark chocolate, water, liquid sweetener, and salt in a small microwave-safe bowl. Microwave on low to medium effect for 30 second intervals until the chocolate has almost completely melted. Once melted enough, mix until you get a smooth ganache.
Spread the ganache on top of the cake and let set in the fridge for around 20 minutes. Decorate with strawberries, serve, and enjoy!
*You can probably use another kind of vinegar, but since I’ve not tried any other myself I can not promise the same results.