1/2 cup cocoa powder
1 cup sugar
1/2 cup oat flour
1/2 GF self raising flour
1 cup oat milk + tsp apple cider vinegar
Tsp baking powder
1/2 cup olive oil


2 cups powdered sugar or alternative
180g vegan stock butter
Pomegranate juice (fresh)
Mixed berries for topping


Preheat your oven to 180c and line two 16cm tins with baking paper.

Mix together your dry ingredients, then add in your oil and milk mixture. Fold until they form a smooth batter then divide between tins and bake for 30 mins.

Whilst these are cooling, beat your vegan butter until pale and fluffy, then gradually beat in the sugar.

Piece holes in both cakes and drizzle over the pomegranate juice. Spread frosting over one cake, top with berries, then place the second on top.

Use the remaining frosting to top the cake and decorate with more berries!⠀