- 300ml (1¼ cups) vegan milk (oat, almond etc...)
- 1 tbsp lemon juice (or apple cider vinegar or white vinegar)
- 150g (⅔ cup) vegan margarine/butter
- 75g (⅓ cup) vegan margarine/butter
- 3 tbsp golden/agave/maple syrup (use your favourite liquid sweetener (maple will make a slightly less sweet cake))
- 1 tsp ground coffee (OPTIONAL)
- 275g (2¼ cups) plain flour
- 175g (¾ cup) sugar
- 4 tbsp unsweetened cocoa powder
- 4 tbsp unsweetened cocoa powder
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 200g (1⅔ cup) icing sugar
- 2 tbsp water
To substitute self raising flour - use the same amount as the plain flour, but omit the 3 tsp of baking powder.
Increase the ingredients by an extra 50% for a three layer cake
Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.
Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
Stir the lemon juice (or vinegar) into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, to make the icing beat together all ingredients until smooth.
When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.
From Veggie Desserts