Connect’s Incredible Vegan Chocolate Cake

Lightly grease two 20cm springform round cake tins and line the bases with baking parchment.

For the sponge, sift all the dry ingredients into a large mixing bowl. In a separate bowl, whisk together the wet ingredients, excluding the vinegar. Add the wet mixture to the dry ingredients and gently fold them together. Stir the vinegar into the mixture, then evenly divide the batter between the cake tins. Bake in the oven for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Once baked, remove the cakes from the oven and allow them to cool for 10 minutes. Carefully turn them out onto a wire rack to cool completely.

To make the filling, take the cans of coconut milk from the fridge. Open the cans and carefully scoop out the thick coconut cream that has solidified at the top, leaving the coconut water behind (don’t discard the water – it can be used in soups, curries, porridge or smoothies).

Place the thick coconut cream in a food processor, add the agave nectar, cocoa powder, vanilla extract and salt, then blitz until smooth and creamy. Transfer to a bowl, cover and refrigerate for at least 30 minutes.

Once the cakes are fully cooled, carefully slice each one in half horizontally to create 4 layers in total. Spread a layer of filling on each cake layer, stacking them on top of each other as you go.

Finish by generously spreading the remaining filling on top, then decorate with strawberries and, if desired, dark chocolate shards.