Dry ingredients
2 1/2 cups plain flour
2 1/2 cups caster sugar
1 cup cocoa Powder
1 tsp. baking powder
1/2 tsp. baking soda
Wet Ingredients
2 2/3 cup oat milk
2/3 cup Peacock Farm Rapeseed oil
2 tbsp. apple cider vinegar
1 tbsp. vanilla extract
Frosting
1/2 cup vegan butter
1 1/2 cup icing sugar
1/4 cup cocoa powder
1tsp vanilla extract
1. Preheat oven to 180°C grease and line 2 8″ tins
2. Whisk together dry ingredients
3. Whisk wet ingredients in a seperate bowl. Pour the wet into the dry and beat until smooth.
4. Divide between two tins and bake for 40 mins or until a skewer comes out clean.
5. To make frosting, put all ingredients in a mixer and whisk until smooth, (you may need to add some oat milk if too stiff)
6. Cut one cake so it has a flat top ice and place the other on top ice and then decorate. (I used vegan chocolate grated on top)
