Fudgy Chocolate Coconut Cake

-3 cups plain flour (for a GF version you can use a mix of 1/2 brown rice and 1/2 barley flour, but expect a different texture) -1/2 cup raw cacao powder -2 teaspoons baking soda -1 1/2 cups raw coconut sugar -3/4 cup melted coconut butter -1 cup coconut milk -1 cup purified water -2 vanilla bean pods, scraped -2 tablespoons Braggs© apple cider vinegar -Pre-heat the oven to 200ºC -Line a non-stick springform cake tray with baking paper or a light spray of canola oil -Sift the flour, cocoa, baking soda, and sugar into a large mixing bowl -In a small bowl, mix the melted coconut butter, coconut milk, water, apple cider and vanilla together -Pour the wet ingredients into the dry and mix with a spoon just until combined -Pour the batter into the pan and bake for 25-30 minutes or until a skewer comes out clean -If you would like to 'ice' the cake, melt 1/2 cup dairy free choc chips and 1/2 cup almond oil in a small pan and drizzle on top when the cake is cooled