2heaped teaspoons baking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
50g(½cup)cocoa powder
For the frosting:
100g(⅔cup)cashew nuts soaked in cold water overnight or in hot water for 15 minutes
3tablespoonsmaple syrup(or sub any other sweetener)
1teaspoonvanilla extract
Pinchsalt
50g(½cup)pecan nuts, finely chopped (or sub walnuts)
6tablespoonsdesiccated coconut
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
Mix well, adding a tiny splash more milk if it’s looking too dry
Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
For the frosting:
Drain soaked cashews and add to a food processor or blender (or hand-held blender) with the maple syrup, vanilla and salt, and around 7 tablespoons of water
Whizz until completely smooth, adding more water if necessary
Add the pecan nuts and coconut and mix well
To frost and decorate the cake:
Place one half of the cake onto a plate or cake stand and spread half of the frosting onto it
Place the other half of the cake on top of that and spread the rest of the frosting on top of the cake
Tastes best when fresh but keeps covered in the fridge for up to a few days