For the Cake:
360 ml almond milk
2 teaspoons apple cider vinegar
230 grams brown sugar granulated sugar
110 ml canola oil
1 tablespoon pure vanilla extract
250g wholewheat flour
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
For the icing:
340g nuttelex
440 grams powdered sugar
1 tablespoon pure vanilla extract or vanilla bean paste
pinch of salt (don’t forget this, it’s actually important)
60ml coconut milk
Separate the batter into thirds and I wanted to have different flavours for each, so my bottom layer I just added 2 tablespoons of raw cacao powder, the middle layer I added some acai powder and the top layer I left being vanilla.
Pop into a cake tin that you’ve oiled and lined with some baking paper for 25 minutes or it leaves a toothpick clean. When they’re all cooked and have been chillin’ for a while so they’re all cool what you do is basically make cake sandwiches with the icing. So you put the bottom layer down and spread the icing around with a palette knife and then add the next layer and repeat, then the last layer you bring the icing down over the sides and smooth out until the whole cake is covered.
To finish, I sprinkled with some toasted desiccated coconut and cacao powder.
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