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Ingredients
Apricots
- 150 g dried apricots, pitted
- 150 g water, hot
Sponge Cake
- 6 medium eggs, separated
- 40 g rolled oats (see tip)
- 240 g dairy-free milk of choice
- 180 g sugar
- 120 g ground almonds
- 100 g unsweetened cocoa powder
- 100 g olive oil
- 5 g cider vinegar
- ½ tsp fine sea salt
- 1 ½ tsp bicarbonate of soda
Apricot Filling
- 50 g sugar
Chocolate Frosting
- 150 g vegan dark chocolate, small pieces or callets
- 30 g coconut oil
- 40 g tinned coconut milk
- Nutrition
- per 1 slice
- Calories
- 2111.3 kJ / 504.6 kcal
- Protein
- 11.6 g
- Carbohydrates
- 53 g
- Fat
- 31 g
- Saturated fat
- 10.5 g
- Fiber
- 8.9 g
- Sodium
- 365.4 mg
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