For the cake
7 oz. self-raising flour
3 tbsp. cocoa powder
1 tsp. baking powder
1 tsp. bicarbonate of soda
¼ tsp. salt
6 oz. granulated sugar
4 fl. oz. warm water
3 fl.oz vegetable oil
1 tsp. vanilla extract
1 tbsp. distilled white vinegar
2 tbsp. oat milk or any non-dairy milk

For the frosting
8 oz. icing sugar, sifted
3 tbsp. cocoa powder, sifted
2 tbsp. vegan butter
½ tsp. vanilla extract
2 tbsp. oat milk or any non-dairy milk

1. Preheat oven to 180º Celsius and line a 6-inch round springform tin with greaseproof paper. 
2. In a large mixing bowl, sift in the flour, cocoa, baking powder and bicarbonate of soda. Stir in the salt and granulated sugar. 
3. In a separate bowl, mix all the wet ingredients and then pour into the bowl with the dry ingredients. Mix until smooth and velvety.
4. Transfer the cake batter into the tin. Tap on a flat surface to release the air bubbles. Bake in the centre of the oven for 35-40 minutes or until a toothpick comes out clean after being inserted into the centre of the cake.
5. Once baked, remove from the oven and leave to cool on a wired rack for 15 minutes. After 15 minutes, carefully remove the cake from the tin and leave to cook completely.
6. After the cake has completely cooled, make the frosting by combining all the ingredients in a bowl. (Be careful, as the flour and cocoa powder may fly everywhere). Use the back of a wooden spoon or rubber spatula to get the ingredients to come together.
7. Transfer the frosting into a piping bag fitted with a Wilton 2D piping nozzle. Pipe a rosette in the centre of the cake first. Next pipe more rosettes along the sides of the cake. (Alternatively, you can use any piping nozzle you prefer or spread the frosting with a flat/butter knife).
8. Serve with ice cream or whipped cream