Honestly this would have to be one of the easiest cakes to throw together and it never fails to be super moist.
- 3 cups plain flour (may use half wholemeal)
- 6 tablespoons sifted cacao powder
- 2 teaspoons bi-carb (baking soda)
- 2 cups coconut sugar
- 1 teaspoon salt
- 10 tablespoons oil
- 2 teaspoons vanilla extract
- 2 tablespoons white vinegar
- 2 cups water Preheat the oven to moderate 180°C (350°F).
In a mixing bowl sift the flour, carob and bi-carb. Add the sugar and salt and mix well.
Make three deep holes in the dry mixture. Into one hole pour the oil, into the next hole the vanilla and into the last hole pour the vinegar.
Pour the water over all of this.
Gently mix the wet and dry ingredients together thoroughly until there are no lumps.
Pour the batter into a greased lamington tray.
Bake for 40 minutes or until a skewer inserted comes out clean.
Choc Tahini Frosting
- 4 tablespoons tahini, stirred well
- 2 tablespoon maple syrup
- 1 teaspoon pure vanilla extract
- 3 teaspoons cacao powder
- 1-2 tablespoons plain, unsweetened almond “milk”, plus more as needed
For the frosting, use a fork to mix together all ingredients (except the “milk”) in a small bowl. Add the “milk” a little at a time, continuing to mix until it reaches your desired consistency.