vegan chocolate cake recipe
240g light muscovado sugar
200g plain flour
8 tbsp unsweetened cocoa powder
2 tsp bicarbonate of soda
320ml tinned coconut milk
8 tbsp coconut oil, melted
2 tbsp white wine vinegar
2 tbsp vanilla extract
Flesh of two medium ripe avocados
5 tbsp agave nectar
4 tbsp unsweetened cocoa powder
3 tbsp coconut oil, melted
1 tbsp vanilla extract
5-6 tbsp seedless raspberry jam
to decorate: 1 box of mixed seasonal edible flowers
preheat the oven to 180C. grease 2x15cm (6in) cake tins and line the bottoms with baking paper.
sift the sugar, flour, cocoa powder and bicarbonate of soda into a large bowl.
mix all the milk, coconut oil, vinegar and vanilla together in a measuring jug and add to the bowl. use a whisk to mix everything together until you have a smooth batter.
divide between the prepared tins. bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean.
put the avocados, agave nectar, cocoa powder, coconut oil and vanilla in a food processor and whizz until smooth, scraping the sides of the bowl if needed. Taste and adjust for sweetness to taste.
add icing to the bottom cake layer, then spread with raspberry jam. top with the second layer and add icing to cover the entire cake. chill for 30 minutes.
remove from the fridge and decorate with edible flowers, pressing them in gently to the icing, which will be quite squidgy.
keep the cake chilled in the fridge rather than a tin in the kitchen - be warned, it won't last long!