- 1 ½ cups + 2 tablespoons all-purpose flour, sifted
- 1 cup granulated sugar
- 2/3 cup + 1 tablespoon unsweetened cocoa powder, sifted
- 1 ¾ + 2 tablespoons soy or almond milk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ½ cup coconut oil
- 4-6 cups icing sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder
- Pinch salt
- Optional: almond, soy or coconut milk
Instructions for cake
1. Preheat the oven to 160-degrees Celsius (your oven may slightly differ, so alter your temperature accordingly)
2. In a large bowl, combine the flour, sugar, cocoa powder and baking powder
3. In a separate bowl, whisk the milk, vegetable oil and vanilla extract until well blended
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix)
5. Pour the batter into a greased and floured 22-centremeter-circle pan
6. Bake for 45 minutes or until a toothpick is inserted in the centre comes out clean
7. Cool the cake on a wire rack
Instructions for icing
1. In an electric mixer with paddle attachment (can be done by hand with a rubber spatula), cream the coconut oil until a smooth, lump-free paste has formed.
2. Slowly mix in half the icing sugar and increase speed once combined.
3. Add the vanilla extract and salt
4. One cup at a time, add the remaining icing sugar and cocoa powder
5. Mix until your desired consistency is formed
6. Decorate the cooled cake with the icing and serve!
Note: If the mixture is too thick, you can add a teaspoon or two of almond, soy or coconut milk to thin.
Serving suggestion: cut the cake into two disks. Layer the top of the first disk with thickened cream and place the second half on top. Ice with the choc-coconut ‘buttercream’ and decorate with fresh, sliced fruit.