Preheat the oven to 175 degrees Celsius and line two 20cm diameter springform pans with baking paper (bottoms) and (optionally) brush the sides with a little margarine.
TO MAKE THE TOUCHES , first add the dry ingredients, oat flour, buckwheat flour, cornstarch, cocoa powder, coconut blossom sugar and raw cane sugar to a bowl and whisk until everything is well combined. During this step, small lumps dissolve. Set aside.
90 g Oatmeal, 90 g Buckwheat flour, 30 g Cornstarch, 60 g Cocoa powder, 50 g Coconut blossom sugar, 100 g Raw cane sugar
In a second bowl, pour vegetable milk into a large bowl, add apple cider vinegar and baking soda. Stir briefly. The liquid should now foam slightly.
310 ml Plant milk, 7,5 ml Apple cider vinegar, 30 ml maple syrup, 3 tbspn Baking powder
Add applesauce, maple syrup, bourbon vanilla, , melted chocolate and pinch of salt and mix well once.
30 ml maple syrup, 30 g Applesauce, 70 g dark vegan chocolate, ¼ tbspn Bourbon vanilla ground, 1 Pinch Salt
Add to dry ingredients and mix until a uniform dough is formed.
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
At the very end, stir in the xanthan gum, which provides a better binding of the dough and is optional.
¼ tbspn Xanthan gum (optional)
Pour into the molds and smooth out.
Put in the oven and bake for 20 minutes.
In the meantime, make the FROSTING. To do this, put the melted chocolate in a bowl with the coconut cream, maple syrup and salt and stir until everything is well combined. Place in the refrigerator and allow to set until the tart base is baked and completely cooled.
1 Pinch of salt, 150 g vegan dark chocolate, ½ Cup Coconut cream, 30 ml maple syrup, ¼ tbspn Bourbon vanilla ground
When the cake layers have finished baking, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely.
Carefully remove cake layers from springform pans and let cool completely.
Place one layer on a cake plate and spread about half of the frosting on top. Place the second base on top and spread with the remaining frosting. Ideally, leave to infuse for another night in the refrigerator.
Decorate as desired, cut into pieces and enjoy!
Store in an airtight container in the refrigerator for up to 3 days.