Vanilla chia cake

Preheat oven to 170C (fan forced). Line or grease 3 x 20 cm cake tins.

Add all the dry cake ingredients to a large mixing bowl or stand mixer. Mix until there are no big lumps. Add all the wet ingredients and mix until there are no more lumps of flour. Allow to sit for 10 minutes to allow the chia seeds to thicken up.

Divide the cake batter into 3 cake tins. Bake for 20-25 minutes or until a skewer can be inserted into each cake and it comes out clean.

Set aside to cool. Chill the cakes in the fridge for at least 1 hour or overnight (they’re easier to handle when chilled).

Raspberry chia jam

Add all ingredients to a bowl. Mash the raspberries with a fork and mix until combined. Set aside for 10 minutes to thicken.

Cream filling

Add the thick coconut cream and vanilla to a large bowl or stand mixer. Beat until stiff peaks form. Set aside in the fridge.

Coating

Add the chocolate and cream to a medium saucepan over low heat. Mix until melted and well combined.

To assemble

If your cakes have domes, use a large bread knife to slice them off. Snack on the scraps!

Place a cake layer on a wire rack over a large tray. Spread the chocolate ganache on the surface allowing the excess to drip off. Scatter the coconut on the chocolate making sure it’s covered. Chill the cake layer in the fridge and repeat for the remaining layers.

Place one cake layer, chocolate side down on a serving plate. Pipe or spread half of the cream on top. Spread half of the jam on the cream. Place another cake layer on top and repeat. For the final cake layer, make sure the chocolate coconut side is outside.

Chill the cake in the fridge until needed. Leftovers can be stored in an airtight container for 3 days.