Ingredients

The following ingredients have 4 Servings
  • 2 cups plain flour (275g, all purpose)
  • 3/4 cup cocoa powder (100g)
  • 2 tsp bicarbonate of soda (baking)
  • 1 tsp baking powder
  • a pinch of salt
  • 1 3/4 cups coconut milk (450ml)
  • 2 tsp red wine vinegar
  • 1 3/4 cups brown sugar (320g)
  • 1 1/4 cups sunflower oil (320ml coconut oil is a great alternative)
  • 2 tsp vanilla extract
  • 250 g vegan dark chocolate (roughly chopped)
  • 2/3 cup coconut milk (see note)
  • fresh raspberries to decorate (optional)
  • double boiler (optional but helpful)
  • parchment paper
  • 9" cake pan

Instruction

  • Preheat the oven to 160 celsius (325 fahrenheit) and grease a 23cm (9 inch) cake tin and line the base with baking paper.
  • Sift the flour, cocoa, bicarb, baking powder and salt into a bowl. Sift again.
  • Combine the coconut milk, vinegar, brown sugar, oil, and vanilla extract in a large bowl and whisk to combine. Add the flour mixture and whisk until smooth.
  • Pour the mixture into the prepared cake tin and bake for 40 to 55 minutes, or until a cake tester inserted into the middle of the cake comes out with almost no crumbs attached. The middle of the cake should also spring back when lightly pressed. Place on a wire cake rack and leave to cool in the tin.
  • To make the frosting place the chocolate and coconut milk in a small heatproof bowl over a saucepan of gently simmering water. Stir until melted and smooth. Set aside for an hour, or until slightly thickened (do not refrigerate), before frosting the cake.
  • Pour the frosting over the cake and gently easy down the sides with an offset spatula. Top with raspberries, if using.