Vegan Chocolate Cake - Serves 14

Ingredients

• 2 cups self raising flour
• 3/4 cup cocoa powder
• 2 tsp bicarbonate of soda
• 1 tsp baking powder
• a pinch of salt
• 1 3/4 cups plant milk
• 2 tsp white vinegar
• 1 3/4 cups brown sugar
• 1 1/4 cups vegetable oil
• 2 tsp vanilla extract

Vegan Chocolate Ganache Frosting

• 250g vegan dark chocolate
• 2/3 cup plant milk
• fresh raspberries to decorate (optional)

Instructions

1. Preheat the oven to 160 celsius and grease a 23cm cake tin and line the base with baking paper.
2. Sift the flour, cocoa, bicarb, baking powder and salt into a bowl.
3. Combine the plant milk, vinegar, brown sugar, oil and vanilla extract in a large bowl and whisk to combine. Add the flour mixture and whisk until smooth.
4. 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 spring back when lightly pressed. Leave to cool in the tin.
5. To make the frosting place the chocolate and plant 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 (don't refrigerate), before frosting the cake. 
6. Pour the frosting over the cake and gently ease down the sides with an offset spatula. Top with raspberries, if using.