Chocolate Fudge Cake (gf)

¾ cup light-flavoured extra virgin olive oil

½ cup milk or nut milk ½ cup pure maple syrup 6 eggs ½ cup raw caster sugar 2 teaspoons vanilla extract 3 teaspoons baking powder ¾ cup cocoa powder, sifted

3½ cups almond meal (ground almonds)

CHOCOLATE FROSTING

¾ cup smooth cashew butter ½ cup pure maple syrup

⅓ cup cocoa powder, sifted 2 tablespoons milk or nut milk

Preheat oven to 160°C regular bake. Line 2 x 20cm round cake tins with non-stick baking paper.

In a large bowl add oil, milk, maple, eggs, sugar and vanilla and whisk to combine. Sift the baking powder and cocoa over the milk mixture. Add the almond meal and mix to combine. Pour 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.

To make the 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. 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 super-nice (and good-for-you) stuff. This rich, velvety cake topped with the simplest fudgy icing will become your go-to chocolate cake recipe.