Whether you're vegan or not, this cake tastes incredible - by far the best vegan chocolate cake recipe we've tried!
This is a double layer cake and will require 2 x 20cm/7inch round tins
Ingredients for cake mix:
2tbsp of lemon juice
600ml soya milk
550g of self raising flour
50g of cacao powder
2tsp of bicarbonate of soda
350g of caster sugar
300g of vegan spread
6tbsp of golden syrup
Ingredients for icing:
150g of vegan spread
400g of icing sugar
50g of cacao powder
4tbsp of water
Method:
Pre-heat oven to 160*c/Gas mark 3
1. Add the lemon juice to the soya milk and leave to one side
2. Sieve the flour with the cacao podwer into a bowl with the bicarb and sugar
3. Put the vegan spread, milk and golden syrup into a pan and melt over a low heat
4. Once the vegan spread, milk and golden syrup have all melted add it to the dry mixture and fold together.
5. Pour the mix into 2 x 20cm/7inch lined cake tins (ensure you grease the tin with the vegan spread and not butter) and bake at 160*c/Gas mark 3 for 40mins in the middle of the oven.
6. Use a skewer to check the centre of the cake is baked before removing from the oven
7. For the icing, combine all the ingredients and add the water bit by bit till you get the consistency you require but ensure the cake is fully cooled before icing your cake