2 cups (275g) plain (all purpose) flour
¾ cup (100g) cocoa powder
2 tsp bicarbonate of (baking) soda
1 tsp baking powder
a pinch of salt
1¾ cups (450ml) coconut milk
2 tsp red wine vinegar
1¾ cups (320g) brown sugar
1¼ cups (320ml) sunflower oil
2 tsp vanilla extract
250 g vegan dark chocolate, roughly chopped
⅔ cup coconut milk
fresh raspberries to decorate, optional
Preheat the oven to 160 celsius (315 fahrenheit) and grease a 23cm (9 inch) cake tin and line the base with baking paper.
Sift the flour, cocoa, bicarb, baking powder and salt into a bowl. Sift again.
Combine the coconut milk, vinegar, brown sugar, oil, and vanilla extract in a large bowl and whisk to combine. Add the flour mixture and whisk until smooth.
Pour the mixture into the prepared cake tin and bake for 40 to 55 minutes, or until a cake tester inserted into the middle of the cake comes out with almost no crumbs attached. The middle of the cake should also spring back when lightly pressed. Place on a wire cake rack and leave to cool in the tin.
To make the frosting place the chocolate and coconut milk in a small heatproof bowl over a saucepan of gently simmering water. Stir until melted and smooth. Set aside for an hour, or until slightly thickened (do not refrigerate), before frosting the cake.
Pour the frosting over the cake and gently easy down the sides with an offset spatula. Top with raspberries, if using.