Cocoa chocolate cake - Very filling

gistfile1.txt

1 dl wheat flour
1/2 dl coconut flour
1 dl cane sugar (called raw cane sugar in swedish)
1 dl coconut sugar
3-4 tablespoons, cocoa powder
1-2 dl oat cream (or some similar cream replacement, soy might work)
100 gram dark chocolate (70% or more is often vegan, cocoa butter is vegan)
100 gram coconut oil
1 teaspoon, vanilla powder (the stuff from vanilla beans)
1 teaspoon, baking soda/powder (the one that is not pure bicarbonate, not sure of translation)
pinc of salt
3 tbsp syrup (any)
lil' bit of coffee, nothing fancy

Cake
Melt coconut oil, cream and sugar in a sauce pan (don't boil it).
Mix the dry ingredients in a bowl separately and whisk them into the sauce pan bit by bit until you have a mix without lumps.
Pour this delicious mess in a parchment paper or lubed (eh..) cake-mold-thingie (one of those spring-loaded is good, but any can work). Bake for 20 minutes at 175 degrees celsius.

Frosting
Melt 75 grams of coconut oil in another sauce pan and whisk 2 tbsp of cocoa powder into it along with 3 tbsp of syrup and 1 tbsp of coffee.

Let both the frosting and cake cool entirely before applying the frosting. Refrigerate for at least 2 hours before cutting.