Preheat your oven to 350 degrees F (180 degrees C).
In the bowl of your electric mixer beat the
Coconut Sugar (2/3 cup)
Vanilla Bean Paste (1/4 tsp)
together until light and fluffy, about 5 minutes.
With your mixer running, slowly pour in the
Vegetable Oil (3 oz)
followed by the
Soy Yogurt (2/3 cup)
while continuing to mix.
In a separate bowl combine
Cake Flour (1 2/3 cups)
Salt (1 pinch)
Baking Powder (1 Tbsp)
. Add the dry ingredients to the bowl of your electric mixer all at once.
Whisk on low until just combined.
Grease and dust a plumcake pan with flour (or optionally cover with parchment paper). Pour in half the mixture, spread the
Chocolate Almond Butter (1/4 cup)
leaving 1-cm all around the edges.
Top the cake with the remaining batter.
Bake in a preheated oven at 350 degrees F (180 degrees C) for about 35 to 40 minutes. Insert a tooth stick in the center and it should come out dry.
Let the cake cool down on a wire rack then slice it and enjoy!