Preheat your oven to 170°C fan (190°C conventional / 375°F / gas mark 5).
Line two 18cm (7") sandwich cake tins.
Note: To line cake tins draw around the bottom of the tin onto baking paper, cut it out and then cut a long rectangular strip for the sides. I use a little spray cooking oil to stick it in place.
Add the dry ingredients to a large mixing bowl, using a sieve for the flour and cocoa. Stir thoroughly to combine.
375 g plain flour, 90 g cocoa powder, 1 tsp baking soda, 350 g caster sugar, 1 tsp instant coffee granules
Add all of the wet ingredients to the mixing bowl and stir into the flour mixture. Don’t over-stir, just enough to combine the ingredients thoroughly without beating the mixture.
200 g coconut oil, 475 ml dairy free milk, 1 tsp vanilla extract, 2 tbsp apple cider vinegar, 50 g dark chocolate
Divide the mixture between the cake tins as equally as possible.
Bake for 30 minutes until a knife inserted into the centre of the cake comes out clean.
Note: Be aware that when you test your cake with a knife you may hit a bit of melted chocolate. If your knife comes out with gooey chocolate on it, test another bit to be sure. Usually 30 minutes is about perfect for this cake and it shouldn’t need any more than 35 minutes.
Take the cake tins out of the oven and set aside for the cake to cool completely in the tin - for at least 2 hours (****see note). Do not transfer the cake to a cooling rack.
Note: I make this cake the day before I need it because it then gives it plenty of time to cool and rest, which makes it easier to decorate. This is especially helpful if you are going to town on the decorations and need all the time you can get to make toppings! I even think it might taste better the next day.