Here’s how to make it…
For the cake mixture:
- 300g self-raising flour
- 200g light brown sugar
- 100g cocoa powder
- 2 tsp baking powder
- 300ml unsweetened soya milk
- 300ml sunflower oil
- 2 tbsp vanilla extract
For the frosting:
- 300g icing sugar
- 50g vegetable fat
- 50g dairy free butter
- 50g cocoa powder
- 25g dark chocolate
- 1 tbsp vanilla extract
Method:
- Begin by preheating the oven to 200 degrees (gas mark 6)
- Grease two 20 x 20cm cake tins with a little sunflower oil and set to one side
- Add all of the dry cake mixture ingredients to a bowl
- Add all of the wet cake mixture ingredients to a measuring jug
- Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
- Using a ladle, evenly divide the batter between the two greased cake tins
- Put the cake tins in the pre-heated oven and bake for 35-40 minutes, or until a skewer can be inserted in the centre of each and removed cleanly
- Once baked, remove from the oven and set to one side
- While the cake cools, prepare the frosting. Add all of the frosting ingredients, apart from the dark chocolate, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
- Once cooled, remove the cake from the tins and sandwich together using half of the frosting. You may need to cut the cake to create an even surface
- Add the remaining frosting to the top of the cake using a pallet knife or a piping bag
- Grate over the dark chocolate for a final flourish
This recipe serves 8.
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