1.Preheat your oven to 350°F and then get going on the frosting. This may seem counter-intuitive, but making it first gives it plenty of time to cool, so that when the cake has cooled down, you can slap on the chocolate coating of wonders! To make said frosting, put all frosting ingredients except the chocolate in a heavy-based saucepan and bring to a boil, stirring regularly. When everything has dissolved, take off heat and throw in the chocolate, mixing until melted. Mix for a good couple minutes until frosting turns glossy, then leave until you need to spread it, mixing occasionally to keep it homogenized.
2. Onto the cake. Grease and line a 8-inch springform cake pan. Put the flour, baking soda, salt, espresso powder, and cocoa in a large bowl and lightly mix through with a fork.
3. In a separate bowl, mix together sugar, hot water, coconut oil, and vinegar until the coconut oil has completely dissolved. Add to the dry ingredients and mix well. Next, transfer to the cake pan and pop in oven for 25-35 minutes depending on your oven. When the cake is ready, it should be coming away slightly from the edges of the form, and an inserted skewer should come out clean. Do not overcook! The texture is meant to be slightly fudgey (but not gooey like brownies).
4. Leave cake to cool in pan, unmolding after approximately 40 minutes.
Then, slap on the frosting. The frosting texture should not be so runny that it all drips down the sides of the cake. Then sprinkle on your topping of choice.
5. Ideally leave the cake for at least an hour before serving, then slice away and enjoy.
Also by Kat: 4 Ways to Have More Time and Feel Happier
How to Practice Appreciation Yoga
Related: Vegan Chocolate Cheesecake Icecream Cake
Vegan Chocolate Cupcakes with Berry Buttercream Frosting
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
Photo: Kat Kennedy