Chocolate cake

This egg- and dairy-free recipe is the only one you’ll need if you’re looking for a celebration cake. Prep time: 25min, plus cooling Cooking time: About 50min Makes 12 slices

FOR THE CAKE

• 125ml vegetable oil, plus extra to grease

• 175g caster sugar

• 250g plain flour

• 50g dairy-free raw cacao powder

• 1tsp bicarbonate of soda

• 1½tsp baking powder

• 2tsp vanilla extract

• 1½tbsp cider vinegar

• 300ml dairy-free milk alternative

FOR THE ICING

• 150g dairy-free dark chocolate, chopped, plus extra, grated, to decorate

• 150g dairy-free sunflower spread, chilled

• 150g baking block, softened

(such as Stork)

• 250g icing sugar, sifted • 50g dairy-free raw cacao powder

1 Preheat oven to 180°C (160°C fan)/mark 4. Grease and line a 20cm round cake tin with baking parchment. To make the cake, sift sugar, flour, cacao, bicarbonate of soda and baking powder into a large bowl.

2 In a separate jug, mix oil, vanilla, vinegar and milk alternative. Pour wet ingredients on to dry ones and whisk to mix. Pour into prepared tin; bake for 45min or until risen and a skewer inserted into centre comes out clean. Leave cake to cool for 5min in tin, then transfer to a wire rack to cool completely. 3 To make the icing, melt chocolate in a heatproof bowl set above a pan of gently simmering water. Set aside until completely cool but still melted.

4 In a large bowl, using a handheld electric whisk, beat sunflower spread and baking block until smooth and combined. Add icing sugar and cacao powder and beat (starting slowly) until combined. Beat in cooled chocolate until combined.

5 Split cooled cake in half horizontally and sandwich back together with some of the icing. Spread remaining icing over top and sides of cake. Decorate with grated chocolate and serve.

To store:

Loosely cover and keep at room temperature for up to three days.