• 4 tablespoons vegetable oil, plus extra for oiling
• 200 ml (7 fl oz) almond milk
• 1 tablespoon cider vinegar
• 250 g (9 oz/1⅔ cups) plain (all-purpose) flour
• 50 g (1¾ oz) cocoa powder
• 1 teaspoon bicarbonate of soda (baking soda)
• 225 g (8 oz) caster (superfine) sugar
• ½ teaspoon fine sea salt
• 1 tablespoon hazelnut oil (vegetable oil is fine)
• 50 ml (2½ tbsp) cold espresso coffee
• 1½ teaspoons vanilla extract

For the Icing

Frosting

• 150 ml (5 fl oz) almond milk
• 100 g (3½ oz) dairy-free chocolate, broken into pieces
• 2 tablespoons agave nectar or maple syrup, or more to taste

Heat the oven to 180°C (350°F/Gas 4). Oil a 20 cm (8 inch) cake tin and line the base with baking paper.

Mix together the milk and vinegar and set aside. In a mixing bowl, whisk together the flour, cocoa powder, bicarbonate of soda, sugar and salt. In a separate bowl, combine the vegetable oil and the hazelnut oil, coffee, vanilla and the milk mixture, which will have curdled and slightly thickened by now.

Gradually stir the wet ingredients into the dry, whisking to remove any lumps. Scrape into the prepared tin and bake for 25–30 minutes, or until the top feels firm.

Leave to stand in the tin for 5 minutes, then turn out onto a wire rack to cool.

To make the icing, heat the milk in a small pan until almost boiling. Remove from the heat and add the chocolate. Stir until all the chocolate is melted and the mixture smooth. Add the 2 tablespoons agave or maple syrup, or more to taste. Set aside for 10 minutes to thicken slightly.

When the cake is completely cool, sit it on its rack over a baking tray or board to catch any icing that runs off. Pour the icing over the cake, smoothing it around the side. Leave the icing to set before serving, or serve immediately.