Ingredients for 1 cake tin:

• 75 g Naturally Pam Chocolate Chips
•  75 g Naturally Pam Organic Shredded Coconut
• 75 g Naturally Pam Organic Cashews, coarsely chopped
•  200 g Naturally Pam Organic Coconut Sugar
• 75 g Naturally Pam Organic Oats
• 85 g Naturally Pam Chocolate for icing
• Naturally Pam Organic Coconut Chips for decoration
• 200 g flour
• 75 g plant-based milk (e.g., soy, oat, or almond)
• 1.5 teaspoons baking powder
• 200 g vegan margarine
• 1 ripe banana
• 1 pinch salt
• 4 tablespoons flour + 8 tablespoons water

Preparation:

1.     Pre-heat over to 175° C (350° F) (top and bottom elements).

2.     In a small bowl, mix the flour, baking powder, and the rolled oats.

3.     Mix the 4 tablespoons flour and the 8 tablespoons water well. In a separate big bowl, beat the margarine, the coconut sugar, ripe banana, and salt with a mixer until creamy. Gradually fold in the flour and water mixture.

4.     Now alternate mixing small amounts of the flour/rolled oats followed by the plant milk, swapping until all are completely added and you have a smooth mix.

5.     Gently fold in the Chocolate Chips, Shredded Coconut and coarsely chopped cashews.

6.     Grease the cake tin and sprinkle with flour. Pour in the cake mix and smooth out with a spatula.

7.     Bake in the middle of the over at 175° C (350° F) for approximately 70 minutes. Take the cake tin out of the over and allow to cool for approximately 30 minutes before turning the cake out of the tin. Let it cool completely.

8.     Melt the chocolate chips in a double boiler on in a bowl over simmering water. Drizzle the melted chocolate over the cake as frosting and decorate with coconut chips.