This is the most amazing, decadent, fabulous chocolate desert ever!! It is super easy to make, it’s warm, gooey, rich and fabulous! All my friends who aren’t vegan went back for seconds (the true test of a vegan dish) – I just cannot rave enough about this cake, so I must share it with everyone!

Here’s the link I got it from, the recipe is pretty solid – but I slightly changed the measurements and some ingredients.

INGREDIENTS:

Bottom Cake Layer:

• ¾ cup caster sugar
• 1 cup plain flour
• ¼ cup cocoa powder
• 2 tsps baking powder
• ⅓ cup melted coconut oil (heat oil in saucepan over medium heat – then measure ⅓ cup of the melted oil)
• ½ cup non-dairy milk (e.g. soy or almond milk)
• 2 tsps vanilla extract

Middle Powder Layer:

• ½ cup caster sugar
• ½ cup light brown sugar
• ¼ cup cocoa powder

Top Water Layer:

• 1 cup hot water

n.b. I think the coconut oil is pretty key to this recipe and would not recommend substituting it for another oil.

METHOD:

1. Preheat the oven to 180 degrees (160 fan) and lightly grease a deep cake tin (20 x20) or a large loaf tin.
2. Add all the dry ingredients for the bottom layer into a large bowl. Melt the coconut oil and add to the bowl, along with the non-dairy milk and vanilla extract, and whisk together until just combined.
3. In a separate bowl mix together all the ingredients for the middle powder layer.
4. Spoon the bottom layer mixture into the cake tin. Sprinkle over the middle powder layer and shake briefly to even it out.
5. Add the hot water in one go, to form a big puddle – DON’T MIX.
6. Place on the middle shelf of the oven and bake for 30 to 35 mins (DO NOT OPEN THE OVEN UNTIL 30 MINUTES HAS PASSED!).
7. Take out of the oven, leave for 5 minutes to cool – then serve warm and enjoy!

n.b. You can also reheat this in the microwave later on.

Lots of love,

Sunny Kitty