Chocolate fudge cake

¾ cup (180ml/6 fl oz) light-flavoured extra virgin olive oil

½ cup (125ml/4¼ fl oz) milk or nut milk ½ cup (125ml/4¼ fl oz) pure maple syrup 6 eggs

½ cup (110g/4 oz) raw caster (superfine) sugar

2 teaspoons vanilla extract 3 teaspoons baking powder

¾ cup (75g/2½ oz) cocoa powder, sifted 3½ cups (420g/ 14¾ oz) almond meal (ground almonds)

Chocolate frosting:

¾ cup (180g/6¼ oz) smooth cashew butter ½ cup (125ml/4¼ fl oz) pure maple syrup ⅓ cup (35g/1¼ oz) cocoa powder, sifted 2 tablespoons milk or nut milk

1 Preheat oven to 160°C (325°F). Line 2 x 20cm (8 inch) round cake tins with non-stick baking paper.

2 In a large bowl add oil, milk, maple, eggs, sugar and vanilla and whisk to combine.

3 Sift the baking powder and cocoa over the milk mixture. Add the almond meal and mix to combine. Pour mixture into prepared tins, smoothing the surface. Bake for 30-35 minutes until cooked when tested with a skewer. Cool in tins for 10 minutes then turn out onto wire racks to cool. 4 To make the chocolate frosting, mix together the cashew butter and maple. Sift over the cocoa powder and stir to combine. Add enough milk to make a spreadable consistency. Using a handheld mixer, beat until smooth.

5 Spread top of base with half the chocolate frosting. Layer with other cake. Top with remaining frosting.

Serves 10-12

It looks and tastes super-naughty, but it’s actually full of supernice (and good-for-you) stuff. This rich, velvety cake topped with the simplest fudgy icing will become your go-to chocolate cake recipe.