2heaped teaspoons (2heaped teaspoons )baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
3teaspoons(3teaspoons)beetroot powder(optional - adds red colour but not completely necessary for the recipe to work)
For the frosting:
400g(14oz)tin of full-fat coconut milk**
2 tablespoons(2tablespoons)lemon juice
2tablespoons(2tablespoons)maple syrup(or sub any other sweetener)
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Measure out the milk and, leaving it in the measuring container, add the tablespoon of vinegar and stir - leave to sit for around 10 minutes, while you make the rest of the cake.
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 teaspoon of vinegar to the same bowl along with the maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda, cocoa powder and beetroot powder.
Add the milk and vinegar mixture and 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:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).
Place the thick, creamy part into a bowl.
Add the lemon juice, maple syrup and vanilla extract.
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.
To frost and decorate the cake:
Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it.
Place the other half of the cake on top of that and use rest of the frosting to spread on top.
Decorate with freeze-dried raspberries and cacao nibs if desired.
Keeps covered in the fridge for up to a few days.
*You can alternatively use almond flour.**You can alternatively use 200g (7oz) coconut yogurt.