Ingredients

The following ingredients have 4 Servings
  • 1 ¼ cups (300ml) vegan milk ((soy, almond etc...))
  • 1 tablespoon lemon juice ((or apple cider vinegar or white vinegar))
  • ⅔ cup (150g) vegan butter
  • 3 tablespoon golden syrup / corn syrup / agave/ maple syrup
  • 1 teaspoon instant coffee granules / espresso powder (OPTIONAL)
  • 2 ¼ cups (275g) all-purpose flour (plain flour)
  • ¾ cup (175g) sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda (bicarb of soda)
  • ⅓ cup (75g) vegan butter (room temperature)
  • 1 ⅔ cups (200g) powdered icing sugar ((confectioner's sugar))
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons water

Instruction

  • Preheat the oven to 350°F (180°C/ 160°C fan/ Gas mark 4). Lightly grease 2 x 20cm/8inch round baking pans.
  • Stir the lemon juice (or vinegar) into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
  • In a pot over a medium heat, melt the butter, syrup and coffee (if using) together. Set aside to cool slightly.
  • Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.
  • Pour the milk and melted margarine 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 or toothpick comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling 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.