Vegan Chocolate Cake

Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit) to ensure it reaches the perfect baking temperature. In a large mixing bowl, combine all the dry ingredients: self-raising flour, coco sugar, raw cacao, and baking powder. These will form the bedrock of your cake, giving it structure and that deep chocolate flavor. In a separate bowl, prepare the wet ingredients by whisking together the flax eggs (which act as a binder), almond milk, vanilla extract, and boiling water. The boiling water helps to intensify the cacao flavor and ensures a moist cake. Gradually pour the wet mixture into the dry ingredients, stirring gently but thoroughly to create a smooth, velvety batter. Be careful not to overmix, as this can make the cake dense. Transfer the batter into a greased or lined baking tin, spreading it evenly so it bakes uniformly. Place the tin into the preheated oven and bake for about 45 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. Allow the cake to cool completely before moving on to decorating. This helps the texture set and prevents the topping from melting. Finally, decorate with melted vegan chocolate. Melt it gently using a double boiler or microwave in short bursts, then drizzle or spread it over the top for a glossy, indulgent finish. Tip: For an extra touch, sprinkle some shredded coconut or chopped nuts on the melted chocolate before it sets. This adds delightful texture and flair to your cake.