I originally made this delicious chocolate cake as a test run for my daughters second birthday party. Its really tasty and best of all – its vegan!
For the cake;
- 300g self raising flour (sifted)
- 1 tsp bicarbonate of soda (sifted)
- 4 tablespoons of cocoa (sifted)
- 4 tablespoons of golden syrup
- 1 tsp instant coffee
- 100g dark brown sugar
- 180g sunflower oil
- 300ml soy milk
For the frosting;
- 75g dairy free spread
- 200g icing sugar (sifted)
- 4 tablespoons cocoa (sifted)
- 3 tablespoons of water
- 2 tsp orange extract
Mix together all the cake ingredients in a large bowl. Divide equally between two greased 8” round cake tins.
Cook in the centre of a pre-heated oven at 160 degrees Celsius for 40-45 minutes, or until a skewer can be inserted into the middle and removed cleanly . If the cake is browning too quickly, cover with a piece of grease proof paper.
Remove from the tins and leave to cool fully.
Meanwhile mix together the frosting ingredients until smooth.
Sandwich the 2 cake halves together with a little frosting and cover the cake with the remaining frosting.