420g gluten-free plain flour
135g cocoa powder
2¼ tsp gluten-free baking powder
1½ tsp bicarb soda
½ tsp sea-salt flakes
540g caster sugar
110g coconut oil, melted
2 tsp vanilla extract
330g coconut milk
1½ tsp apple cider vinegar
5 free-range eggs, whisked
½ cup hot water
330g dark chocolate, finely chopped
¼ cup coconut oil
400g cream cheese, softened
180g butter, softened
750g pure icing sugar, sifted
2¼ tsp coconut essence
50ml coconut milk
Preheat oven to 170°C fan-forced (190°C conventional). Line base and side of a 25cm round cake pan with baking paper.
Sift flour, cocoa, baking powder, bicarb soda and salt in a medium bowl.
In another large mixing bowl, combine sugar, coconut oil, vanilla, coconut milk and vinegar. Add eggs, stir to combine, then stir in hot water.
Gently stir dry ingredients into wet ingredients until smooth and combined. Transfer to prepared pan and smooth surface. Bake for 1 hour or until a skewer inserted comes out clean. Remove from oven and cool completely.
To make chocolate glaze, put ingredients in a small saucepan and heat on low until melted and smooth. Remove from heat and set aside.
For the buttercream, in a stand mixer fitted with a paddle attachment beat ingredients until smooth.
Using a large sharp knife, cut cooled cake in half horizontally.
Smother base layer of cake with buttercream and top with remaining cake layer. Serve cake drizzled with chocolate glaze.