This is the best vegan chocolate cake! This mini cake serves only 4 people, and has a rich and deep chocolate flavour, held together with a fudge-like chocolate buttercream.
Preheat the oven to 180°C and grease and line 2 x 5 inch (12cm) round cake pans.
In a small bowl, sift the cocoa powder, plain flour, bicarbonate soda, baking powder and salt together, mixing to combine.
In another bowl, whisk together the brown sugar, vanilla, coconut oil. Add in the coffee and mix through. Add the dry ingredients to the bowl and whisk until a batter forms. The batter will be quite thin.
Poor the batter evenly between both pans and bake in the preheated oven for 20 minutes or until the top springs back when lightly touched.
Once the cake is cooked, let cool in the pan for at least 10 minutes before turning it out onto a wire rack to cool completely.
Make the frosting by placing all of the ingredients into a bowl and mixing with a hand held electric beater until smooth and creamy. If the frosting is too thin, add a little more icing sugar, and if it’s too stiff, add a little more coffee.
Assemble the cakes by placing half the frosting on one cake and then sandwiching the second cake on top and finishing with the rest of the frosting. Use a butter knife to smooth down the frosting and create some swirls to finish it off.