Easy Vegan Chocolate Cake Recipe

Preheat oven to 170°C (338°F) and line 2 x 22 cm (9-inch) pans with grease-proof or baking paper.

Combine the milk and apple cider vinegar in a mixing bowl and set aside.

In a large mixing bowl mix together the flours, baking soda, baking powder, sea salt, cocoa powder and sugar.

Gently whisk the sunflower oil and vanilla extract in to the milk/vinegar (buttermilk) mixture.

Add wet ingredients to the dry ingredients and lightly whisk before adding the boiling water and whisking gently until combined. Be careful whisking the boiling water.

The batter is thin so I pour it in to a large pouring jug and distribute it evenly between the cake pans - up to around ¾ of the pan height.

Pop the pans in the oven and bake for 28-33 mins or until a skewer comes away from the centre cleanly.

Remove from the oven and sit the cakes for 10 minutes before turning them out to cool completely.

Place one cake, flat side up, and top with your favourite frosting. Place the second cake on top, add more frosting and decorate with fresh fruit to serve.

First off - sieve your confectioner's sugar (icing sugar). It'll take a minute, but it's worth it.

Add the butter to your stand mixer bowl or a large bowl (if you're using a hand mixer) and beat on medium for around 2 minutes.

Add a cup of confectioners sugar and the cocoa powder and whisk on low until just combined.

Add the dairy-free milk and vanilla and beat until well-combined and fluffy.

Add the remaining sugar one cup at a time and beat until thick, smooth and fluffy.

Use immediately or cover and store in the fridge for up to 2 days. If refrigerating, give the frosting a quick stir before use.