This is hands down one of the best cakes I’ve ever made! So rich, so chocolatey and sooo indulgent. Ive made it a few times, once decorated with figs and the other time I used mini chocolate eggs. Both delish and the perfect Sunday afternoon activity.

Ingredients

For the cake

• 300ml coconut milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla essence
• 150g olive oil spread (you can use any spread e.g. sunflower)
• 3 tbsp sweet freedom chocolate sauce (you can use maple/agave syrup instead)
• 320g plain flour
• 180g caster sugar
• 4 tbsp cocoa powder
• 2 tsp baking powder
• 1 tsp bicarbonate of soda

For the frosting

• 75g olive oil spread
• 200g icing sugar
• 4 tbsp cocoa powder
• 2 tbsp coconut milk

Method

1. Preheat the oven to 180c and spray a 2 cake tins with a little bit of spray oil to grease
2. Combine the milk, apple cider vinegar and vanilla essence
3. On a low heat, melt the olive oil spread with the chocolate sauce. Once melted, pour the into the milk and set aside
4. Sieve the flour, baking powder, baking soda and cocoa powder into a bowl then add the sugar
5. Pour the liquid mixture into the flour mixture and stir to mix well
6. Divide the cake mixture into the two cake tins and place in the oven for 30 minutes, or until a skewer comes out clean (it may take up to 45 minutes depending on your oven)
7. Remove from the oven and allow to cool in the tins for 10 minutes, before transferring to a wire rack to cool completely
8. For the icing: stir all the ingredients together until smooth. Once the cake is cool, spread half of the icing between the two cakes, sandwhich together and spread the remaining on the top
9. Decorate and enjoy!