One-Bowl Chocolate Cake with Fudge Frosting

Method

1. Heat the oven to 180°C (350°F / gas 4). Grease two 20 cm (8 inch) round cake tins and line the bases with baking paper.
2. Stir the vinegar into the plant milk and set aside for 5 minutes to curdle slightly.
3. In a large bowl, whisk together the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt.
4. Add the curdled milk, oil, hot coffee and vanilla and whisk just until smooth; the batter will be thin.
5. Divide between the tins and bake for 28–32 minutes, until a skewer inserted in the centre comes out clean or with a few moist crumbs.
6. Cool in the tins for 15 minutes, then turn out onto a wire rack and cool completely, at least 1 hour.
7. For the frosting, beat the vegan butter until creamy, then gradually beat in the icing sugar, cocoa, salt and vanilla, adding milk a spoonful at a time until fluffy and spreadable.
8. Place one cake on a plate, spread with a third of the frosting, top with the second cake and cover the top and sides with the rest.