Choc 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.
Store at room temperature. Keeps 2 days.
Suitable for vegans. Nut and dairy free. Contains gluten.