Ingredients

9 oz. (250 gm.) Self-raising flour (81% flour is good), or can use wholemeal
1 oz. (25gm.) Soya flour
3 level tablespoons cocoa
6 oz. (150 gm.) caster sugar
1 level teaspoon bicarbonate of soda
Half pint (300 ml.) soya milk
Quarter pint (125 ml.) corn or sunflower oil
3 tablespoons golden syrup

Chocolate filling:
4 oz. (100 gm.) drinking chocolate
Half ounce (15gm.) soft margarine
Hot water to mix to fairly stiff paste

Icing:
Green & Black's dark chocolate, melted

Method

Heat the oven to 160 degrees C. Grease and line the bases of two 8-inch (20cm.) sandwich tins with baking parchment.

Sieve flour, sugar and cocoa into mixer bowl.

Dissolve bicarbonate of soda in 1 tablespoon of the soya milk, and then pour into the flour with the remaining soya milk, oil and syrup. Beat well with electric mixer or by hand.

Pour into tins and bake for about 40 minutes, or until cakes spring back when lightly pressed.

Turn out onto wire rack. When cool, sandwich together with chocolate icing, and top with Green & Black's melted chocolate. Put half a glace cherry in centre if liked.

This is a wonderful vegan cake, made with no dairy products or egg, and yet it rises to make a thick, light, moist and tasty cake. I have been making it frequently for at least 20 years, and it always turns out well! That's one reason why I make it so often. I adapted this recipe from one that contained dairy products, which is something I do often as I have two vegan children. Nobody believes it's vegan when I tell them. "How can you make such a light cake without eggs?", they say! And of course, Green & Black's dark chocolate is another vegan treat!

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