A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Dairy Free Chocolate Cake
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- #27474
serves/makes:
ready in:
30-60 minutes
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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