• 200g spelt flour or gluten-free flour
• 2 tsp baking powder
• 120g grated almonds
• 20g cocoa powder
• 1 tsp cinnamon
• 2 tsp gingerbread spice
• 1 tsp baking soda
• 190g maple syrup
• 200ml sparkling water or orange juice
• 200g plant milk and 1 tsp apple cider vinegar
• 90g cacao nibs or dark chocolate

• 60 ml water
• 1 tbsp agar agar powder
• 80 ml plant milk (preferably oat milk)
• 2 tbsp Maizena starch
• 60 g powdered sugar
• 1 tsp. Blue Spirulina powder
• 120 g dark chocolate
• 1 tablespoon coconut oil

1. Preheat the oven to 180° Celsius and butter the cake pan.
2. Mix all dry ingredients in a large bowl until well combined.
3. Gently stir in the wet ingredients until a smooth batter forms. (Don't over stir or the batter will firm up).
4. Finally, fold in the chopped chocolate and pour the batter into the prepared pan.
5. The baking time is about 45 minutes.
6. Allow the spice cake too cool and top with the prepared topping before serving. 
7. For the blue spirulina icing, mix the water with the agar agar.
8. Heat the plant milk with the rest of the ingredients in a small saucepan, then stir in the agar agar mixture.
9. Simmer for 2 minutes and pour into the snowflake mould.
10. Before placing the layer on top of the cake, allow to cool and set in the refrigerator.

Recipe by @danistrailcooking