For the chocolate cake

• 87g Cotswold plain flour
• 25g cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 175g plant based milk ( I used toasted almond milk)
• 62g rapeseed oil
• 65g strawberry or raspberry jam
• 1 tsp vanilla extract
• 125g sugar

1. In a mixing bowl, mix flour, sugar, cocoa powder, baking powder and salt.
2. Mix all of your wet ingredients together
3. Pour the wet ingredients into the mixing bowl slowly ensuring there are no lumps. The batter will be very runny
4. Preheat oven to 160 degrees
5. Pour batter into pre oiled moulds, and bake for 10-12 minutes, or until a clean skewer comes out clean.

Vegan chocolate olive oil ganache 

1. 100g almond milk
2. 150g dark chocolate
3. 20g olive oil

1. Head up the almond milk slowly, and bring to a boil
2. Pour over the chocolate in 3 stages
3. Drizzle in the olive oil and stir until emulsified
4. Cover with cling film making sure it touches the surface of the ganache
5. Cool at room temperature overnight or in the fridge for 30-45 minutes

1. Decorate your cakes with the ganache and fresh berries

Thank you so much for Julia for the recipe. If you’d like to see more, please visit her on Instagram!