Vegan Chocolate Layer Cake With Orange Curd

  1. Preheat oven to 170 C. Grease a 16cm cake tin with coconut oil, line the bottom with parchment paper and set aside. You can also prepare two even sized pans and split the batter in half later.
  2. Combine flour, cornstarch, cocoa powder, a pinch of coffee, baking powder and salt in a mixing bowl.rnrnTo a bigger mixing bowl add wet ingredients and sugar and whisk to combine. Add in flour splitting the amount into three batches, whisking until just combined.rnrnPour the cake batter into prepared pan and bake 40-50, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing into three even layers.rnrnIf you split the batter between two pans, bake for 20-25 and divide each cake in half once fully cooled.rnEither way, trim off the uneven top section of the cake(s).
  3. Prepare the orange curd.rnrnZest the orange and supreme the flesh. rnAdd orange flesh to a blender together with 250ml almond milk, agave syrup and orange zest. Blend until smooth.rnDissolve flour into remaining 50ml milk, add to the blender and blitz a few times. Transfer to a pot and simmer until thick, about 5-8.
  4. Prepare the avocado frosting.rnrnAdd all the ingredients for the frosting to a food processor or high speed blender and blend until smooth. Adjust sweetness as you like.
  5. Assemble the cake.rnrnCrumble and toast the cake tops discarded.rnrnPlace the first cake layer on a plate and spread 1/2 of the orange curd. Sprinkle toasted crumbs on top. Repeat until you reach the last layer.rnWith an offset spatula, smother chocolate avocado frosting all over the cake and refrigerare at least 30 before serving.

batter, flour, flour, cornstarch, cocoa powder, coconut oil, coconut yogurt, almond milk, baking powder, salt, orange curd, syrup, orange, syrup, flour, avocado, cocoa powder, syrup, almond milk

Taken from food52.com/recipes/78007-vegan-chocolate-layer-cake-with-orange-curd (may not work)

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