For the cake part:
Olive oil for greasing
1 cup of whole wheat SF flour
1 cup of SF flour
1 cup of sugar
1 tsp of baking powder
4 Tablespoon of cocoa powder
pinch of salt
80 ml of olive oil
1 tablespoon of apple cider vinegar
2 teaspoon vanilla extract
240 ml almond milk/ water
For the icing:
2.5 cups dairy-free butter
4 cups icing sugar
1 cup cocoa powder
1 Grease a baking tray (lined with parchment paper) with olive oil
2 Pour the flours, sugar, baking powder, cocoa powder and salt into a food processor and whizz them together so everything is well blended
3 Add the oil, vinegar, vanilla extract and water to the food processor and mix together to form a cake batter
4 Pour the mixture into the prepared sheet pan and bake for 20-25 minutes at 190’C
5 Take the cake out of the oven (the cake should spring back to the original shape when pressed lightly in the middle) and let it cool to room temperature
6 Cut the cake into 3 parts, one part should be slightly bigger to use as the base. Stack on top of each other and stick the slices together using the icing. Cut the edges of the cake until it starts to look ‘log-shaped’.
7 Coat with icing, use a skewer or a fork to create the look of bark. Dust with chocolate shavings, icing sugar and cocoa powder.
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