• Set the oven to gas mark 180c or 160c if you are using a fan oven.
• Grease two 8 inch cake tins and set aside.
• Place the flour, salt and baking soda in a separate bowl.
• Put the cocoa in a second bowl and add the milk little by little to make a stiff paste.
• For the cake batter, in a third bowl, beat the eggs, coconut sugar, vanilla, melted coconut oil, and apple cider vinegar.
• Add the flour mixture and the cocoa paste to the wet cake batter and mix until you have a smooth batter.
• Pour the mixture equally into the greased tins and place in the oven for 20 to 25 minutes. The cakes are done when a skewer inserted comes out clean. Once cooked, take out of the tins and place on a cooling rack.

Chocolate and Avocado Cream

• Snap the chocolate into pieces and melt by placing in a bowl over a pan of boiling water.
• Once melted place in a blender with the rest of the "cream" ingredients and blend until smooth.
• Spread 3 to 4 tablespoons of the "cream" over one half of the cooled cake and place the other cake on top to make a sandwich. Spread the rest of the "cream" over the top of the cake and decorate with your favourite fruit and a sprinkle of pumpkin seeds.