Pour coconut cream, sugar and cocoa into TM bowl. Process for 10 seconds on speed 4. Add in oil and process a further 10 -20 seconds on speed 4.
Add in sifted flour and baking powder and process for 30 seconds on speed 4, scraping down bowl once.
**Pour into lined cake tin (I use a square tin that is always easy to line) and bake for about 45 minutes in a 180C/350F oven until a knife/skewer comes out clean.
Leave on rack to cool but of course I enjoyed it warm.
If you don't have a thermomix just put your coconut cream, sugar, oil and cocoa in a food processor and combine. Sift in dry ingredients and combine well and follow from **.
Recipe by Retro Mummy at https://retromummy.com/2013/02/03/vegan-chocolate-fudge-cake/