Deliciously decadent chocolate cake

Can the real Bruce Bogtrotter please stand up? I repeat... can the real Bruce Bogtrotter please stand up? Cookies got a cake for you...


This is one of my absolute favourite creations. It’s a light and fluffy sponge with a rich and decadent chocolatey icing. It’s simple to make and is really inclusive. A real show stopper that can be enjoyed by everyone, regardless of their dietary requirements. 



Deliciously decadent chocolate cake (serves 8-10) 


3 cups gluten free self raising flour or white spelt flour (for non gf option)

1 1/2 cups cacao powder

1½ teaspoon bicarbonate of soda

2 teaspoons baking powder

½ teaspoon pink Himalayan salt

2 teaspoons vanilla extract

1 1/4 cups coconut sugar

2 cups plant based milk 

1 1/4 cup of melted coconut oil

1 tablespoon apple cider vinegar

Optional: zest of 1/2 an orange


Preheat the oven to 180°C

Grease two 20cm (8 inch) springform round cake tins and line the bases with greaseproof paper.

Combine all the dry ingredients in a large mixing bowl. In a separate bowl, mix together all the wet ingredients except for the vinegar. Add the wet mixture to the dry mixture and fold together until beautifully smooth. Add the vinegar, give it a good stir as it starts to slightly fizz, then immediately divide evenly between the prepared cake tins.

Bake in the oven for about 25 - 30 minutes or until a skewer inserted in the centre of the cakes comes out clean. Remove from the oven and leave to cool for about 10 minutes, then turn out on to a wire rack and leave to cool completely.


Icing ingredients

2 - 3 cans full-fat coconut milk, refrigerated overnight (only use the set part and save the coconut water to add to a smoothie. Brands of coconut milk can differ wildly in consistency and how much product you actually get. In the UK, try Sainsbury’s or Aldi’s coconut milk as they are less runny and work really well in this icing recipe. 2 cans will be more than enough other brands may require 3)

4-5 tablespoons maple syrup or 3-4 tablespoons of set honey for a non vegan option

4 tablespoons cacao powder

1 1/2 teaspoons vanilla extract

A good pinch of salt


Add all the ingredients to a food processor and mix until everything is completely smooth. Transfer to a bowl then pop into the fridge for at least an hour, ready to use when the cakes have completely cooled.

To assemble, simply spread half the icing over one cake, top with the second cake to create the classic sandwich then add the rest of the icing to the top.

Decorate with fresh berries and for extra wow factor, top with beautiful chocolate shards. Simply melt your favourite chocolate and spread in a thin layer over a baking tray lined with greaseproof paper. Pop into the fridge to set, then break into shards or cut into triangles.