for the cake
400 g white, oat, or any raising flour
1/2 tsp baking soda
1/4 tsp salt
60 g sugar, unrefined if desired
60 g brown sugar or coconut sugar
70 g cocoa powder
70 g crushed any vegan layer cake ( use food processor)
2 tbsp milk of choice, plus more if needed
60 ml coconut melted oil or vegan spread ( butter., melted)
1/4 tsp pure vanilla extract
For the filling:
For the icing:
440 g icing sugar
60 g dairy-free margarine
30 ml coconut unsweetened milk
4 tbsp coconut flour
80 g cocoa powder
3 tbsp almond milk
For the cake:
Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4. Grease two 23cm (9 inch) cake tins and line the bottoms with baking parchment / greaseproof paper.
Put the flour, baking powder, sugar, cocoa powder and salt into a food processor.
Mix the soya milk and coconut oil in a jug ( melt the oil in microwave) , then tip them into the food processor with the dry ingredients. Mix until combined and the batter is fairly smooth.
Bang the bowl firmly onto the work surface (this stops the raising agents starting to work too early). Divide the cake mixture between the two tins, and bang each tin on the work surface once again, (you will see tiny bubbles come to the surface).
Bake for 25-30 minutes until a knife or skewer comes out clean. Leave to cool in the tin for 5 minutes, then turn out onto a cooling rack, peel off the paper and leave until fully cool.
TOP TIP: If you have time, the cake will be even better if you now put it in an airtight container or tin overnight. The crust will become soft and the cake will become more moist.
For the icing:
Place the icing sugar, margarine and coconut milk into a large bowl (or mixer), and beat together until completely smooth. Add the almond milk one tablespoon at a time until the icing is light and fluffy.
Spread the icing over the top of the cake.