Vegan Chocolate Cake

Ingredients you'll need

• 300ml unsweetened soy milk
• 6 tbsp date syrup
• 70ml mild olive oil
• 2 tbsp unsweetened cocoa powder
• 275g gluten-free whole oat flour
• 1 tbsp baking powder

Filling

• Hazelnut butter
• Unsweetened cocoa powder
• Olive oil

Topping

• 100% dark chocolate bar, unsweetened shredded coconut, flaked almonds

Method

1. 1Add all the sponge ingredients to your food processor or blender, blend until smooth, pour into the prepared cake tin, and place in a preheated oven.
2. 2Bake for about 30–35 minutes at 180ºC.
3. 3Prepare the filling by stirring together hazelnut butter, cocoa powder, and a small splash of olive oil until you have a smooth, spreadable cream.
4. 4Once the cake is done, transfer it to a wire rack to cool completely.
5. 5When completely cool, slice in half horizontally once or twice to create layers (you can also bake individual layers in separate tins if you want a taller cake).
6. 6Spread our wholesome homemade Nutella between each layer.
7. 7Gently melt the dark chocolate in the microwave and spread it smoothly over the top.
8. 8Before the chocolate sets, finish with the shredded coconut and flaked almonds.
9. 9All set! Now we can dive into our VEGAN CHOCOLATE CAKE.

Extras

1. 1Double the ingredient quantities if you want to make extra layers.
2. 2I used 3 small 16cm tins with these exact quantities without doubling.
3. 3Keep the cake in the fridge and take it out about 30 minutes before serving.