100g dark chocolate, broken up into pieces
4 tablespoons coconut oil
25g gluten-free flour
2 tablespoons Linwoods Flaxseed, Cocoa & Mulberries
5g coconut sugar
3 tablespoons cacao powder
1 teaspoon cinnamon
½ teaspoon baking powder
1 teaspoon vanilla extract
Fresh figs, halved
Flaked almonds, to decorate
1 Preheat the oven to 170C and grease and line a 20cm loose-bottomed cake In.
2 Gently melt the chocolate and coconut oil then set aside while you mix together the flour, flaxseed, coconut sugar, cacao, cinnamon and baking powder in a bowl.
3 Once the chocolate has cooled slightly, add to the mixture along with the eggs and vanilla and stir gently to combine.
4 Pour into the tin and smooth out evenly. Arrange the fruit on top however you like, then bake in the oven for about 35-40 minutes until risen and a skewer comes out clean.
5 Leave to cool then pop out of the tin, scatter over flaked almonds and cut into slices.
Recipe courtesy of Linwoods