PREP TIME 15 mins
COOK TIME 35 mins
TOTAL TIME 50 mins
Author: Kate @ Veggie Desserts
INGREDIENTS
- 300ml (1� cup) soya milk
- 1 tbsp lemon juice
- 150g (2/3 cup) non-dairy spread (I used Flora Freedom)
- 3 tbsp golden syrup or maple syrup (which will make a slightly less sweet cake)
- 1 tsp instant coffee granules (or espresso powder)
- 275g (2� cups) self-raising flour
- 175g (1 cup) caster sugar
- 4 tbsp unsweetened cocoa powder
- 1 tsp bicarbonate of soda (baking soda)
For the vegan chocolate frosting (double to cover the sides as well)
- 75g (1/3 cup) non-dairy spread (I used Flora Freedom)
- 200g (1� cups) powdered icing sugar (confectioner's sugar)
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
INSTRUCTIONS
- Preheat the oven to 180� C/160� C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
- Stir the lemon juice into the soya milk and set aside.
- In a pan over a medium heat, melt the butter, syrup and coffee granules together. Set aside to cool slightly.
- Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl.
- Pour the milk and melted spread mixture over the flour mixture and stir well until it becomes a smooth batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, to make the icing beat together all ingredients until smooth.
- When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.
Based on a recipe from Flora.