Ingredients for the Cake:

1 tbsp chia seeds

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 cup plant-based milk

½ cup vegetable or canola oil

2 teaspoons vanilla extract

1 cup boiling water

 

Ingredients for the Icing:

3 cups icing sugar

¼ cup plant-based milk

½ cup melted coconut oil or canola

2 tbsp coco powder (optional – makes chocolate icing)

 

Preheat the oven to 350 degrees.

Make the chia egg by mixing 1 tbsp of chia seeds in 3 tbsp of water then set it aside to gel.

Lightly grease your cake or muffin pan with oil so it doesn’t stick.

 

In a large bowl mix together the dry ingredients for the cake. Slowly beat in the wet ingredients (beating adds air to the batter, making it fluffy).

Pour the batter into your prepared pan and bake it for approximately 45 minutes.

(A toothpick inserted into the centre will come out clean when it’s ready. Alternatively, press gently on the top and if there is no give, it’s done.) If you’ve made cupcakes instead, as I have, bake them for 15-20 minutes.

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Let the cake cool for ten minutes, then remove it from the pan by topping it with an upside down plate or platter. Then flip it all over; the cake should fall out onto the platter easily. Let the cake cool completely before icing it. 

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To make the icing, blend all of the ingredients on high, until it's smooth.