Chocolate Kaya Cake
A vegan friendly rich chocolate cake layered with kaya, a sweet coconut jam popular in Malaysian and Singapore, and garnished with toasted coconut and a pinch of sea salt.
Cocoa, coffee, flour, bicarb soda, brown sugar, vegetable oil, white vinegar, coconut cream, glucose, dark chocolate, toasted puffed rice, coconut, sea salt.
STORAGE: Store in fridge. Best eaten at room temperature. Consume within 3 days.
Suitable for vegans. Nut and dairy free. Contains gluten.