Halloween Layer Cake –

Ingredients

• 370g caster sugar
• 160ml olive oil
• 1 cup of cocoa powder
• 350ml non dairy milk mixed with 1 tsp of cider vinegar
• 280g GF self raising flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• Pinch salt
• 250g non dairy stick butter
• 4 tbsp cocoa powder
• 250g icing sugar
• 3 tbsp freshly brewed espresso
• 12.95oz caster sugar
• 5.6fl. oz olive oil
• 12.25fl. oz non dairy milk mixed with 1 tsp of cider vinegar
• 9.8oz GF self raising flour
• 8.75oz non dairy stick butter
• 8.75oz icing sugar
• Step 1 Preheat your oven to 180 and line 2 6inch baking tins with greaseproof paper.
• Step 2 In your Ninja food processor, combine the olive oil, sugar and milk mixture, then pulse to blend together.
• Step 3 Add in the dry ingredients and blend until well combined.
• Step 4 Divide this between your two tins and bake for 30 minutes. Allow your cake to cool whilst you prep the icing.
• Step 5 Beat the butter with an electric mixer, then gradually incorporate the icing sugar, cocoa and espresso.
• Step 6 Frost one of the cake layers, sandwich the other on top and finish with an even layer of frosting over the cake.
• Step 7 You can add some Halloween decorations, or serve the cake as it is!