Ingredients

Ingredients (use vegan versions):

Cake:
150ml/6floz espresso coffee
75ml/3floz water
75g/3oz vegan caster sugar
75g/3oz vegan non-hydrogenated margarine
200g/7oz plain unbleached flour
1tsp bicarbonate of soda
25g/1oz cocoa
3tbsp soya milk
1/2 teaspoon vanilla essence
Icing:
75g/3oz vegan chocolate
25g/1oz vegan margarine
275g/9oz vegan icing sugar

Directions:

(The ingredients are listed in english metric/imperial mesurements.)

Pre heat oven:180oC/350F(gas mark6) Grease a 20cm/8in round cake tin. Put coffee, water, margerine, vegan sugar and syrup in a pan and heat stirring until suger dissolves. Simmer for 5 mins. stir in dry ingrediants and beat well. Stir in the soya milk and vanilla essence Put in tin and bake for 25 mins. until set. slice in half and allow to cool To make icing, Place chocolate and mararine(+3tbsp) in a bowl or pan and place over another pan of boiling water until melted. Stir well until amalgamated then beat in dry icing vegan sugar. allow to cool slightly then sandwich cake together with icing. Spread the remaining icing over cake. Top with raspberries or chocolate curls. (delicous served warm with vegan ice cream)

Serves: 12

Preparation time: 40+cooling