Dairy Free Chocolate Cake

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#27474

serves/makes:

ready in:
30-60 minutes

ingredients

Cake
6 ounces espresso coffee
3 ounces water
3 ounces caster sugar
3 ounces vegetarian margarine
7 ounces plain unbleached flour
1 teaspoon baking soda
1 ounce cocoa powder
3 tablespoons soya milk
1/2 teaspoon vanilla essence

Icing
3 ounces chocolate
1 ounce vegetarian margarine
9 ounces icing sugar

directions

Preheat oven to 350 degrees F. Grease an 8inch round cake tin.

Put coffee, water, margarine, sugar and syrup in a pan and heat stirring until sugar dissolves. Simmer for 5 minutes. Stir in dry ingredients and beat well. Stir in the soya milk and vanilla essence. Put in tin and bake for 25 minutes until set. Slice in half and allow to cool.

To make icing, place chocolate and margarine (+3 Tbsp) in a bowl or pan and place over another pan of boiling water until melted. Stir well until amalgamated then beat in dry icing sugar. Allow to cool slightly then sandwich cake together with icing. Spread the remaining icing over cake. Top with raspberries or chocolate curls.

added by

lindatn

nutrition data

Nutritional data has not been calculated yet.

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