"RECIPE: 2 cups coconut milk 2 tsp apple cider vinegar 2 tsp vanilla extract 1 1/2 c caster sugar 1 1/2 c sunflower or canola oil 2 cup plain flour, sifted 1 1/2 cup cocoa 1/2 tsp salt 1 1/2 tsp baking soda 1 tsp baking powder 2 tsp corn starch Preheat oven to 170 º as this cake requires a slow baking process, line your cake tin or tins if you are making a layer cakes with baking paper. In a small bowl whisk together coconut milk and apple cider vinegar until it starts to get fluffy, set aside. In another medium sized bowl whisk together vanilla, caster sugar and oil once combine gradually add in your coconut milk mixture while whisking. In a large bowl sift flour, cocoa, salt, baking powder, baking soda and corn starch. Gradually add in your wet coconut mixture into the dry ingredients and mix together with a wooden spoon, be careful not to over mix some lumps are ok. If you are just making one whole cake pour batter into the one tin but if you can creating a layer cake pour equal amounts of batter into two cake tins. Place in oven for 30 - 40 minutes, making sure to check the cakes halfway and swap them in the oven to make sure they evenly bake. At this time place a fork or skewer in the cakes to test. Once baked leave in cake tins to allow to cool for 15 minutes before removing them. This cake recipe can also be made into cupcakes. CHOCOLATE BUTTER CREAM 1/2 cup vegan butter 1 packet icing sugar, sifted 1/4 cup cocoa, sifted 2 - 3 tbs soy milk ( or any other non dairy milks ) 1 tbs vanilla extract Sea salt flakes for on top of the cake. In a bowl place butter and vanilla extract, with a hand held electric mixer beat until the butter becomes pale in colour. Gradually add in your sifted icing sugar and cocoa and mix to combine, then add in your milk making sure to not add to much as you want the icing to stay firm. Once combine place in fridge until ready to ice your cooled cake. When cake is iced sprinkle on your sea salt flakes ( this part can be skipped but salt and chocolate together is a great pair ) "