Moist Vegan Chocolate Birthday Cake

Preheat the oven to 350°F (175°C). Lightly oil two 8in (20cm) round cake pans and line the bottoms with parchment.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt until evenly combined.

Add the plant milk, vegetable oil and vanilla. Whisk just until you no longer see dry flour.

Pour in the hot brewed coffee and whisk until the batter is smooth and pourable.

Stir in the apple cider vinegar until fully incorporated; the batter will lightly foam.

Divide batter between the pans and tap to release bubbles. Bake 28–32 minutes, or until a toothpick comes out with a few moist crumbs.

Let cakes rest 10 minutes in pans, then turn out onto racks. Peel parchment and cool fully before frosting.

Gently melt the chopped chocolate (4oz (115g)) in short bursts in the microwave or over a double boiler; cool until just lukewarm.

Beat vegan butter until fluffy. Add powdered sugar and cocoa powder, then vanilla and a pinch of salt. Beat in plant milk, 1 tbsp at a time, until creamy. Mix in the melted chocolate.

Place one cake on a stand, spread frosting, top with the second layer and frost the top and sides. Slice and enjoy.