15 g Olivani

½ cup rice or almond milk

¾ cup sugar

2 tbsp golden syrup

4 tbsp dark cocoa

1 ½ cups plain flour

1 heaped teaspoon baking soda

½ cup rice or almond milk

Grated dark chocolate (65% cocoa), to decorate

1. Preheat oven to 180 C. Grease a 20cm loose-bottomed cake tin.

2. Gently melt the Olivani, milk, sugar and golden syrup in a saucepan. Cool slightly, then sift in the cocoa and flour, mixing to combine.

3. Dissolve the baking soda in the second measure of milk and stir into the batter, mixing well. It should be a thick, pourable batter.

4. Pour into the cake tin and bake for 35-40 minutes or until a skewer comes out clean. Cool for 10 minutes before removing from the tin.

5. When the cake is completely cooled, split in half, fill and ice (see below). Decorate with grated dark chocolate.

Vegan chocolate icing

2 cups icing sugar

3 tbsp cocoa

¼ cup Olivani

Drizzle of non-dairy milk to loosen (I use coconut milk)

Beat together to form a smooth, thick paste.