Vegan chocolate cake
- 200g golden syrup
- 200g soft brown sugar
- 200g dairy free spread
- 280ml dairy free milk
- 2 servings egg replacer
- 300g plain flour
- 150g cocoa powder
- 3tsp bircabonate of soda
- Icing
- 320g dairy free spread
- 150g cocoa
- 3 tbsp non dairy milk
- 480g icing sugar
- Melt the dairy free spread, golden syrup and brown sugar together gently in a saucepan. Take off the heat and add the milk and egg replacer.
- In a separate bowl sieve the flour, cocoa and bicarbonate of soda. Mix in the wet ingredients.
- (It may seem more liquid than you expect but this OK. Don't worry if there are a few lumps too)
- Pour into two lined 8 inch cake tins and bake for 180c for 20-30mins until a skewer comes out clean. Leave to cool.
- Cream together dairy free spread and cocoa. Mix in milk and then slowly add icing sugar until smooth.
- Place the two cake halves together with a layer of icing in between and the remaining covering the entire cake.
Recipe by Free From Farmhouse at https://www.freefromfarmhouse.co.uk/recipes/sweet-treats/chocolate/vegan-chocolate-cake-recipe-youll-ever-need/
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