Lavender & Blueberry Chocolate Cake

• Baking
• Family
• Vegan
• Vegetarian

• 
  Blueberry Preserve

METHOD

1. The night before, refrigerate both coconut cream tins.
2. The next day, preheat oven to 180°C on bake and line or grease 2 x 20cm cake tins. If using only one tin, cook each layer one at a time. Whisk together soy milk and apple cider vinegar in a bowl. Set aside for a few minutes.
3. In a separate bowl, stir together olive oil, sugar and vanilla. Add to milk mixture and whisk until it becomes slightly foamy.
4. Sift together flour, cacao and baking powder, then add this to wet mixture. 
5. Pour mixture between 2 cake tins and place in the oven for 25 minutes or until a skewer inserted into the centre comes out clean.
6. Remove from oven and allow to cool in the tin. Carefully transfer to a wire cooling rack. Ensure cakes are completely cool before icing.
7. Transfer the hardened coconut cream (only remove the cream, leaving the liquid) from both tins into a bowl and whip with electric beater until whipped cream consistency (takes 4-5 minutes). Add Blueberry Preserve and lavender essential oil, then whip for another 30 seconds until combined.
8. Use half the cream mixture to 'ice' one cake, then place the second cake on top and use the remaining cream to ice the top layer. Sprinkle with grated chocolate.