Make a quick sponge from chickpea brine! Aquafaba, as it is known, is useful if you're doing vegan baking. The brine whisks up like egg white.

1 c flour (spelt, wholemeal, gluten free, whatever you usually work with)
1 tsp baking powder
1 tsp baking soda
3 tbsp cacao powder
pinch salt
1/4 c aquafaba (brine from a can of chickpeas, drained)
1/4 coconut oil, melted
2 tbsp apple cider vinegar
1/4 c applesauce
1/2 c raw sugar

Preheat oven to 180C. Line 2 loaf tins with baking paper.
Sift and mix all dry ingredients in a bowl. Whisk sugar and all wet ingredients in another bowl. If you don't have applesauce you can use any other fruit puree/juice or yoghurt or butter or oil.
Pour wet ingredients into the dry and mix gently to combine. Put half of the batter in each tin and bake for 10-12 minutes. If you're making one larger cake it will take a bit longer.
Remove from the oven and allow to cool for 10 minutes in the tins then turn out onto a wire rack.
You can use any kind of icing, frosting or filling for the cake: whipped cream, whipped coconut cream, buttercream, jam, yoghurt. I kept it simple with whipped cream, but a cream flavoured with blueberries or raspberries would also be delicious, like this post from Pure Ella.