• Preheat the oven to 180°C (350°F) and grease a 26 cm (10 inch) bundt tin with coconut oil. Sprinkle some cocoa powder into the pan using a fine sieve to really make sure it won't stick.
• Sift the spelt flour, hazelnut flour, coconut sugar, cocoa, baking powder, baking soda, and salt into a large bowl.
  200 grams (1 ½ cups) light spelt flour, 100 grams (1 cup) hazelnut flour, 100 grams (½ cup) coconut sugar, 70 grams (½ cup) cocoa powder, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
• In a smaller bowl, whisk together the milk, olive oil, and vanilla.
  375 ml (1 ½ cup) non-dairy milk, 125 ml (½ cup) olive oil*, 2 teaspoons pure vanilla extract
• Add the milk mixture to the dry ingredients and gently stir until just combined. Pour the batter into the prepared baking tin, then bake on the centre rack for 28-32 minutes, or until a toothpick inserted into the cake comes out clean.
• Cool the cake on a rack for 15 minutes before removing the sides of the pan. Let the cake cool completely before icing. 

Chocolate Ganache

• Finely chop the chocolate and place it into a heat safe bowl.
  100 grams (3.5 oz) dark chocolate**
• Pour the coconut milk into a small saucepan and heat over low-medium until just simmering. Once it's hot, pour it over the chocolate and let it sit for 30 seconds before whisking to combine.
  400 ml (14 oz) canned full-fat coconut milk
• Add the vanilla and check for sweetness. You can a teaspoon or two of maple syrup if needed. Cover and chill in the refrigerator until set, at least four hours.
  ½ teaspoon pure vanilla extract
• To ice the cake, use a large spoon to stir the ganache to soften it slightly. Top the cake with it, using the back of the spoon to create a swooping pattern. Gently press hazelnuts and pomegranate arils into the top of the cake, and serve. It will keep, covered and in a cold place, for up to three days.