Vegan Gluten-Free Black Forest Layer Cake
Ingredients
Cake
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup oat flour
- 1.5 cups gluten-free self-raising flour
- 1 cup oat milk
- 1 tsp apple cider vinegar
- 1 tsp baking powder
- 1/2 cup olive oil
Icing
- 2 cups powdered sugar or alternative
- 180g vegan butter
- Pomegranate juice (fresh)
- Mixed berries for topping
Preparation
Preheat your oven to 180°C and line two 16cm tins with baking paper.
Mix together your dry ingredients, then add in your oil and milk mixture. Fold until they form a smooth batter then divide between tins and bake for 30 minutes.
While the cakes are cooling, beat your vegan butter until pale and fluffy, then gradually beat in the sugar.
Poke holes in both cakes and drizzle over the pomegranate juice. Spread frosting over one cake, top with berries, then place the second cake on top.
Use the remaining frosting to top the cake and decorate with more berries.
