Ultimate *Vegan* Chocolate Cake

Preheat oven to 190˚C.
Grease a 20cm cake tin with sunflower oil and dust with cocoa powder.
Sift all dry ingredients into a large bowl and mix together.
Pour in liquid ingredients and gently whisk together until the batter is smooth and incorporated.
Bake in the oven for 50 minutes or until a skewer is inserted and comes out clean.
Allow to cool on a wire rack before icing.
The cake will keep in an airtight container in the fridge for up to four days.

Melt chocolate and coconut cream together in the microwave. Heating in 20s increments, and stirring until smooth and chocolate has melted.
Add the sunflower oil and allow to set in the fridge for an hour or two.
Once set, mix ganache so it is smooth and cover the cooled cake.
Top with toasted almonds, coconut and fresh raspberries