Great Kiwi Bake Off Vegan Mulled Wine Cake

For the cake

1. Pre-heat oven to 170 degrees. Line 2 x 20cm cake tins with baking paper.
2. Combine the flour, almonds, cocoa, baking soda, baking powder, spices and salt, making sure to get rid of all lumps.
3. In a separate bowl, whisk together the brown sugar, oil, vinegar, vanilla, apple sauce, orange zest and red wine.
4. Gradually mix wet ingredients into dry until completely smooth, but careful not to overmix.
5. Evenly divide batter between tins, weighing each to be accurate,  and dot the boysenberries into the mixture, pressing them down lightly.
6. Bake for approximately 35 minutes or until springy to the touch and a skewer comes out clean.
7. Cool for 10 minutes in the tin, then remove and cool on a wire rack.

For the compote

1. Combine all of the ingredients in a saucepan, bring to boil on high heat. Boil for 8 minutes, stirring occasionally. Remove from the heat and cool.
2. Once cold, blend until smooth (a bit of texture is ok).

For the candied orange slices

1. Using a mandolin or sharp knife, carefully slice the orange into very thin rounds.
2. In a large saucepan, combine the sugar and water. Bring to a boil and then reduce to medium heat and add the orange slices in a single layer. Simmer for 15 minutes, gently flipping once or twice during the cooking process.
3. Transfer the slices to a sheet of baking paper and allow to cool.

For the icing

1. Melt the chocolate. Once smooth, set aside to cool. 
2. In an electric mixer, beat the dairy free butter until smooth.
3. Add icing sugar, vanilla and salt. Beat on high until seriously light and fluffy.
4. Fold the cooled chocolate through the icing until smooth, creamy and thick.

Assemble and garnish

1. Place one cake on a serving platter.
2. Spread with a layer of icing and a layer of compote.
3. Place the second cake on top.
4. Spread with the remaining icing, and decorate as desired!