Ingredients
- 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
(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