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Ingredients for a 25x10cm| 10×4″ loaf


190g | 1 1/2 cups white spelt or all purpose flour

20g | 1/4 cup raw cacao powder

80g | 1/2 cup moscovado sugar or coconut sugar

80g | 1/2 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt


65g | 1/3 cup coconut oil, melted, room temp

80ml | 1/3 cup espresso, warm

1 teaspoon vanilla extract

1 teaspoon white vinegar

240ml | 1 cup water


Preheat the oven to 175C| 350 F degrees.

Line a  25x10cm| 10×4″ loaf pan with parchment paper. 

In a medium bowl, sift together the dry ingredients.

In a separate bowl, mix together the wet ingredients.

Stir in the wet ingredients into the dry ingredients and stir until just combined. 

Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean. 

Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.

Cool completely before slicing.


Ingredients for a 25x10cm| 10×4″


250g | 2 cups spelt or all purpose flour, sifted

170g | 1,5 cup + 1 tbsp light brown sugar

5g | 2 teaspoons baking powder

1/2 teaspoon pink salt

16g | 1 tbsp purple sweet potato powder


240ml |1 cup plant milk (I used soy)

65g |1/3 cup coconut oil, melted

40ml | 2 tbsp lemon juice

Combine the dry ingredients.

In another bowl, combine the wet ingredients and pour over the dry. Fold to combine. Bake at 175C for about 55 minutes.

Cool completely before slicing.

Using a cookie cutter, cut out a heart from each chocolate slice and replace with the pink cake. Place the sliced cake back into the pan and cover with melted chocolate.

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