Dairy Free Chocolate Cake by Jon and Sarah
- 75ml/3fl oz water
- 75g/3oz caster sugar
- 75g/3oz dairy free margarine
- 2 tablespoons golden syrup
- 200g/7oz plain unbleached white flour
- 1 tsp bicarbonate of soda
- 25g/1oz cocoa (Green and Blacks cocoa is vegan)
- 3 tablespoons soya milk
- � teaspoon vanilla essence
For the icing: - 75g/3oz Green and Blacks dark chocolate
- 25g/1oz dairy free margarine
- 275g/9oz icing sugar
- Water
Method
Pre heat oven to 180oC (Gas Mark 6).
Grease an 8� round cake tin.
Put coffee, water, margarine, sugar and syrup into a saucepan and heat, stirring until the sugar dissolves. Simmer for 5 minutes. Stir in dry ingredients and beat well. Stir in the soya milk and vanilla essence. Transfer mixture to tin and bake for 25 minutes (until set). Turn out cake, allow to cool and then slice in half with a sharp knife.
To make icing, place chocolate and margarine into a bowl and place over a pan of boiling water until melted. Stir well until amalgamated and then beat in dry icing sugar. Add water and more icing sugar until bowl is full of icing and the right consistency is reached. Allow to cool slightly then sandwich two halves of cake together with icing. Spread remaining icing over top and sides of cake. Dust with icing sugar and top with chocolate curls or raspberries.