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
- Preheat the oven to 180c and spray a 2 cake tins with a little bit of spray oil to grease
- Combine the milk, apple cider vinegar and vanilla essence
- On a low heat, melt the olive oil spread with the chocolate sauce. Once melted, pour the into the milk and set aside
- Sieve the flour, baking powder, baking soda and cocoa powder into a bowl then add the sugar
- Pour the liquid mixture into the flour mixture and stir to mix well
- 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)
- Remove from the oven and allow to cool in the tins for 10 minutes, before transferring to a wire rack to cool completely
- 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
- Decorate and enjoy!
