Vegan Mocha Triple Layer Cake
Ingredients
- 1 1/2 cups GF self raising flour
- 1/2 cup cocoa powder
- 3/4 cup olive oil
- 1 cup oat flour
- Tsp baking powder
- Pinch salt
- 1 cup oat milk mixed with 1 tsp vinegar
- 1 1/2 cup caster sugar
Frosting
- 200g @floraplantbased vegan stick butter
- 3 cups powdered sugar
- 1/3 cup espresso
Preparation
Preheat the oven to 175c and line 3 loose bottom cake tins (16cm) with baking paper.
Combine the milk and vinegar and set aside to thicken.
Beat together the sugar and olive oil, then add in the milk mixture.
Fold through your dry ingredients and once your batter is nice and smooth divide evenly between your tins.
Bake for 35-40 mins.
For the frosting, beat the butter until pale and fluffy then gradually add the sugar. Beat in the coffee and continue until you’re left with a super creamy frosting!
Ice and sandwich your cake layers, then frost the rest of the cake and decorate!
