Completely vegan, and also potentially the fudgiest chocolate cake you will ever eat. Coconut Collaborative Vanilla Custard is a must to cut the richness.
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Serves
8
Plain Flour
Ground Almond
Cocoa Powder
Bicarbonate of Soda
Baking Powder
Coconut Milk
Red Wine Vinegar
Light Brown Sugar
Vegetable Oil
Orange
Salt
For The Caramelised Orange Topping
Orange
Caster Sugar
Coconut Collaborative Vanilla Custard
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Serves
8
Plain Flour
Ground Almond
Cocoa Powder
Bicarbonate of Soda
Baking Powder
Coconut Milk
Red Wine Vinegar
Light Brown Sugar
Vegetable Oil
Orange
Salt
For The Caramelised Orange Topping
Orange
Caster Sugar
Coconut Collaborative Vanilla Custard
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Step 1.
Preheat your oven 180°C/354°F.
Step 2.
Grease a 30cm x 20cm tray with oil, then line with greaseproof paper and coat with a drizzle more oil.
Step 3.
Slice 4 oranges as thinly as possible, saving the ends and any other pieces that don’t make the cut. Juice the ends and the scraps into a small bowl along with the caster sugar.
Step 4.
Pour slurry onto the tray and arrange the orange slices on top, overlapping as you go. You could even cut some of them in half to make a clean border around the edge.
Step 5.
Mix the flour, ground almonds, cocoa powder, bicarbonate of soda, baking powder and salt in a large bowl. Pour in the coconut milk, vinegar, sugar, oil and the juice and zest of the last orange. Mix well until smooth and pour gently over the oranges in the tray.
Step 6.
Transfer the cake to the oven and bake for 35-40 minutes until a skewer inserted comes out clean.
Step 7.
Leave to cool for 20 minutes then invert onto a large chopping board.
Step 8.
Peel off the greaseproof paper and serve with warmed Coconut Collaborative Vanilla Custard.
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