For the cake:
180g gluten-free flour
25g cocoa powder
140g brown/coconut sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
235ml almond milk
1 tbsp apple cider vinegar
For the frosting:
2 ripe avocados
4 tbsp cocoa powder
2 tbsp coconut oil, melted
4 tbsp maple syrup
160g PERUVIAN 70% DARK CHOCOLATE BAR (VEGAN FRIENDLY)
Preheat your oven to 180*C (160*C fan assisted)
Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large bowl. Pour in the milk, oil and apple cider vinegar. Mix to combine
Separate the batter evenly between two 8” cake tins. Bake for 15 minutes.
Leave to cool completely before frosting.
Add all the frosting ingredients to a blender/food processor and pulse until smooth.
Spread ta layer of the frosting on the first cake then place the second cake on top. Use the remaining frosting to cover the top and sides of the cake.
Decorate with shredded chocolate and fresh berries.