I got Nigellissima earlier in the week (think I might have already mentioned that…) and saw this in it as I was idly flicking through the pages. So I made it. It’s d-i-v-i-n-e. Moist. Sticky. Gooey. So very very chocolatey. Utterly delicious in other words. Make it, you won’t be disappointed.
For 8 greedy slices you need
For the cake
150ml olive oil
50g cocoa powder
125ml boiling water
2 tsp vanilla
150g ground almonds
1/2 tsp gluten free baking power *or* 1/4 tsp bicarb of soda and 1/2 tsp cream of tartar
pinch of salt
200g caster sugar
For the icing you need
75g vegan spread
150g icing sugar
25g cocoa powder
Begin by mixing the boiling water into the cocoa powder till it’s smooth. Add the vanilla to it and leave to cool.
Place the eggs, oil and sugar in to the bowl of a free standing mixer and beat on full for three minutes until fluffy and thickened.
Slowly drizzle in the cocoa mixture. Once this is added, add in everything else and mix gently to a smooth batter (it will be very wet, don’t worry).
Scrape into a silicone baking mould and bake in a moderate (170 degree) oven for about 45 mins. The outside should be cooked through and the middle moist when it’s done. Remove from the oven and leave to cool. Turn onto a wire rack once cool enough to handle.
Whip the vegan spread, icing sugar and cocoa together until light, fluffy and creamy. Spread on to the top and sides of the cooled cake and finish with a dusting of cocoa powder. Enjoy!