Eventful Cake-filled Day

Too many things happened today for my little brain to comprehend and put into fancy paragraphs so let's bullet point (plus it's past midnight and I nearly forgot to post for today):

-Shopping with Lauren my beloved soul sister that I actually pretend is my real sister (thank you Adam for bringing her fresh energy into my life) the perks of your brother having a cute girlfriend!

-Lunching with my family which of course I indulged in starter, main and dessert (no regrets)

-Napping, of course had to happen

-Visit from Bethany (the best kind of visits) where I baked the beautiful raspberry and chocolate cake featured in my blip and it's Vegan. Will link the recipe below, it's off the vegan society website.

-My kind hearted mumma cooked curried veggies and bean burgers for our dinner which was followed by eating way too many cake slices, we giggled, watched YouTube together and booked our trip to London this Tuesday/ Wednesday :)

-Poorly Bethany had an infected ankle from a bite so through my annoyance of aromatherapy using Lavender essential oils, homeopathy (Apis) and Jade crystals I attempted to heal her niggling pain.

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The recipe...

Ingredients:

300g / 10 1/2 oz plain flour
50g / 1 3/4 oz cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
300g / 10 1/2 oz granulated sugar
375 ml/13 fl oz soya milk
125 ml/4 fl oz rapeseed oil (I used coconut oil)
7 tbsp seedless raspberry jam
1 tsp vanilla extract

For the icing...

40ml / 1 1/2 fl oz soya milk
85g / 3 oz vegan dark chocolate, broken into small pieces
60g / 2 1/4 oz icing sugar
1 tbsp maple syrup
Fresh raspberries, to decorate

Method:

Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm/9 inch cake tin and line.
Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.
Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before icing.
To make the icing, heat the soya milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake. Top with a few fresh raspberries.

Good luck it takes amazing!