• ¼ Cup (65ml) coconut or soy drink, or any milk of your choice
• 7-8 Finely chopped walnuts
METHOD
1. Preheat the oven to 180°C. Grease and dust the sides and bottom of a rectangular pan measuring 11x30cm with cocoa. Put the soy milk in a bowl and add the apple cider vinegar. Stir well. This way, you make vegan "buttermilk".
2. In a bowl, sift the flour, cocoa, baking powder, baking soda, and add the vanilla and salt.
3. Put the sunflower oil in a bowl or the bowl of a mixer and add the sugar. Beat well with the whisk until the mixture is fluffy and the sugar has dissolved.
4. Add the soy milk mixture and the flour mixture. Mix well and pour the mixture into the pan.
5. Bake in the preheated oven for 40 minutes. To check if it's done, insert a wooden skewer or the tip of a knife into the center of the cake; if it comes out clean, it's ready.
For the Chocolate Frosting
1. Sift the cocoa and put it together with all the remaining ingredients into the mixer bowl.
2. Beat until the ingredients are fluffy and the icing sugar is dissolved.
3. Remove the cake from the pan and spread the chocolate frosting over the top surface. Sprinkle with the chopped walnuts.
