Chocolate cake

Start by making the frosting by mixing all the frosting ingredients (water, coconut butter or any vegan butter, brown sugar, cocoa powder) except for the chocolate. Heat them on the stove over low heat until they are fully mixed and smooth. Remove from heat and add the chopped chocolate. Mix until the chocolate has completely melted. Set the frosting aside to cool and thicken.

Preheat the oven to 180°C and prepare an 8-inch round cake tin by spraying it with oil and lining it with parchment paper.

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

In a large measuring jug, mix the coconut oil with the sugar, vinegar, instant coffee, and boiling water, and whisk well until the sugar is completely dissolved.

Add the liquid mixture to the dry ingredients and mix well.

Pour the mixture into the prepared cake tin and bake for 30-35 minutes.

Let the cake cool in the tin for 5 minutes, then flip it onto a wire rack to cool completely.

Spread the frosting on top of the cake and decorate with chocolate shavings and some berries.