A tasty Fairtrade and vegan cake for Fairtrade Fortnight by Sarah Philpott.
For the cake
150g Fairtrade brown sugar
350g plain flour
50g Fairtrade cocoa powder
1 tsp bicarbonate of soda
2 tsp baking powder
400ml plant milk
75ml rapeseed oil, plus extra for greasing
3 tbsp Fairtrade tahini
For the frosting
200g Fairtrade dark chocolate
2-3 tbsp Fairtrade cocoa powder
60ml aquafaba (chickpea water)
150g icing sugar
50ml plant milk
Heat the oven to 160C. Grease 2 x 20cm sandwich tins with a little oil.
Put the flour, baking powder and bicarbonate of soda into a large mixing bowl. Add the sugar, cocoa powder, aquafaba and milk and stir.
Add the oil and stir and then the tahini and stir again. Divide between the tins and bake for 25 minutes or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
Cool in the tins for 15 minutes, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Melt the chocolate with a little of the milk, either over in a Pyrex bowl over a saucepan of boiling water (be careful!) or in the microwave, then let it cool for a few minutes. Sift the cocoa and the icing sugar into a large bowl and add the melted chocolate and the rest of the milk and stir.
Whisk the aquafaba, fold into the mixture and keep mixing to make a thick frosting.
Place one of the sponges on a plate and spread over half of the frosting, then place the other sponge on top and cover with the rest of the icing.
This will keep in an airtight container for 2-3 days.