Happy birthday, Plant Power vegan馃拹 First of all, many happy returns on your 5th anniversary #plantpower(vegan)! It is a joy to see how, over these five years鈥攖hrough ups and downs鈥攖he community has reached this milestone and is now celebrating its 5th anniversary with such pride. Special thanks to admin 
It is vegan as well as gluten-free and refined sugar-free.
Ingredients
1 cup coconut milk + 2 tbsp for syrup.
50 grams of chickpea flour
50 grams of rice flour
100 grams of coconut jaggery (30 grams used to make chocolate syrup)
35 grams of peanut butter
50 grams of cacao (10 grams for glaze)
50 grams of cooked and mashed apple
50 grams of oatmeal (I ground it in a coffee mixer)
2 tsp white vinegar
1 tsp baking powder
1/3 tsp salt
1/3 tsp baking soda
1/2 cup cooking oil
2 tbsp coconut oil
20 grams chocolate chips and some walnuts optional
For decoration: sugar pearls, rose petals, and cashews.
In coconut milk, add vinegar and make a curd-like texture.
Put in the bowl
Add apple paste
peanut butter
Coconut jaggery.
Stir it until the jaggery dissolves.
Add oil to it. And vanilla extract. Keep it aside.
In another bowl, mix all dry ingredients
Chickpea flour, ground oatmeal, rice flour, cacao, baking powder, baking soda, salt
Mix and shift it. Keep it aside.
The dry ingredients, liquid ingredients, chocolate chips, and chopped walnuts are ready to be mixed.
Preheat the oven to 180 掳C
Mix dry and wet ingredients using the fold-and-cut method. Do not overmix.
Pour the mixture into a greased pan.
and bake at 180 掳C for around 20 to 25 minutes.
Meanwhile, make a chocolate syrup by mixing coconut milk, coconut jaggery, coconut oil, and cacao.
After the cake is baked, remove it from the oven and let it cool down.
After it cools down, spread the chocolate syrup over and let it set for a while before doing the desired decoration.
I made the sugar pearls and dried rose petals together with cashews.
Here are some more action photos.