Ingredients

For the cake:

3 tablespoons

of olive oil

2 tablespoons

of coconut oil

4 tablespoons

of agave syrup

3 tablespoons

of coconut sugar

Up to 150ml

of almond milk

50g

of self-raising flour

200g

of almond flour

½ teaspoon

of baking powder

60g

of non-dairy dark chocolate chips (80% minimum)

2 tablespoons

of raw cacao powder or 3 tablespoons of cocoa powder

1 teaspoon

of Steenbergs organic Fairtrade vanilla extract

For the ganache frosting:

200g

of non- dairy dark 80% chocolate

2 tablespoons

of boiling water

2 tablespoons

of agave syrup

1 level tablespoon

of Steenbergs happy hippy flower salt

A delicious dairy-free vegan chocolate cake for Easter from food blogger and recipe developer Niki of nikibakes.uk

Method

Preheat your oven to 180° C or gas mark 4 and line your round baking tray with greaseproof paper. Set aside whilst you prepare your cake.
In a large mixing bowl, whisk together your coconut oil and olive oil. Add in your coconut sugar and agave syrup and mix well.
Next, using a wooden spoon, fold in your cacao/cocoa powder, almond flour, self-raising flour and baking powder and alternate with your almond milk so your cake batter isn't too thick to handle.
Finally, add in your dark chocolate chips, your Himalayan salt and fold in gently. Pour your batter into your cake tin and bake for 15-20 minutes. Turn over onto a wire rack to cool whilst you prepare your frosting.
In small glass bowl break up your dark chocolate into little pieces and add your boiling water. Whisk in gently using your hand whisk or fork. Add in more hot water if needed and if it's too watery, break in some more dark chocolate. Whisk in your agave syrup which will help to thicken up your frosting. Allow to cool thoroughly before using your frosting knife or butter knife to frost your cake. Sprinkle your happy hippy flower salt over your cooled cake and it's ready for your Easter table. This cake can be stored in the fridge for up to three days.