Method (cakes)

1. Preheat oven 180°C fan and line two 8-inch loose base / spring form cake tins with grease proof paper.

2. Sift the cocoa powder, ground coffee, flour, baking powder, bicarbonate of soda and sugar into a mixing bowl. Stir to combine.
3. Add the dairy-free milk and lemon juice into a jug or bowl, whisk to combine. Set aside for 5-10 minutes to curdle. This makes a vegan buttermilk.

4. Add the ground flaxseed and cold water into a bowl, stir to combine and set aside for 10 minutes to thicken.


5. Add the vegan buttermilk to the dry ingredients, along with the flax eggs, oil and hot water. Stir into a batter. It will be quite thin.

6. Evenly divide the batter into the cake tins (approximately 700g of cake batter in each tin). Tap on the worktop to remove any air bubbles.
7. Place the cakes into the middle of the oven and bake for 35-40 minutes or until a skewer or toothpick inserted into the middle of the cakes come out clean.
8. Once baked, allow the cakes to cool in the tins for 10 minutes, then remove from the tins and place on a cooling rack to cool fully. I like to place the cakes in a sealed container overnight. This makes them even more moist.

Method (buttercream)

1. In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and cocoa powder, whip on high speed for a couple of minutes to incorporate it.
3. Pour in the hot water and whip to combine. It will turn into a smooth fudge frosting.
4. Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on top and spread out until even using an off-set spatula or pallet knife.
5. Place the other cake on top, and spread more of the buttercream around the edges and top of the cake. 
6. Slice and serve.