4 tbsp apricot jam, to decorate
160ml/5½fl oz coconut cream
2 tbsp golden syrup
1 tsp baking powder
1 tsp bicarbonate of soda
150²µ/5½´Ç³ú caster sugar
2 tbsp cocoa powder, sifted
175g/6oz self-raising flour
150ml/5fl oz sunflower oil, plus extra for greasing
255g/9oz vegan milk or dark chocolate, broken into pieces
55g/2oz vegan white chocolate, coarsely grated, to decorate
2 free-range eggs