Cake

• 70g Unsalted Butter (or 60g coconut oil - we use cooking coconut oil, which has no taste or smell - we usually get the KTC brand from Morrisons)

• 240ml Unsweetened Almond Milk (or nut-free alternative, e.g. cartonned coconut milk)

• 1 tsp Vanilla Extract

• 200g Ground Almonds (for nut free, replace with 50g Coconut Flour)

• 30g Truvia / Natvia / Pure Via Sweetener

• 65g Cocoa Powder

• 2 Large Eggs (for nut free, use 3 large eggs along with the coconut flour instead of ground almonds)

• 1 tsp Baking Powder

• Optional: 1 tsp Hot Chilli Powder

Frosting

• 100g Double Cream (or 100g Tinned Coconut Milk - 70-90% coconut extract - mix it in a small bowl or nutribullet and add a dash of milk if it's too thick, before adding the cocoa powder)

• 20g Cocoa Powder

• 15g Truvia / Natvia / Pure Via Sweetener