This recipe is a naughty, rich fudge cake, perfect for when you want to indulge, and a great treat for Easter or for a birthday cake!
You will need:
- 6oz (175g) self raising flour
- 1.5oz (40g) cocoa powder
- 1 tsp bicarbonate of soda
- 5oz (150g) golden caster sugar
- 2 eggs, well beaten
- 1/4 pint (150ml) vegetable oil
- 1/4 pint (150ml) dairy free milk (soya, oatly, koko, rice etc)
- 2 tbsp golden syrup
- 3oz dairy free butter/ margarine
- 6oz (175g) sifted icing sugar
- 3 tbsp sifted cocoa powder
- a few drops of dairy free milk
Preheat the oven to 180c/ Gas 4. Grease and line a deep 8" cake tin.
Sieve the self raising flour, cocoa and bicarbonate of soda into a bowl. Then add the caster sugar and mix until well combined.
In a jug, add the eggs, syrup, vegetable oil and milk and beat until well mixed.
Make a well in the dry ingredients, pour in the wet mix, and beat until smooth, and of a thick batter consistency.
Spoon the mixture into the prepared cake tin and bake for around 35-40 minutes. The cake will be baked when well risen and firm/ springy to touch.
Remove from the oven and leave to cool before turning out onto a cooling rack.
To make the butter icing, put the dairy free butter in a bowl and beat for 5 minutes. Gradually add the sifted icing sugar and beat until smooth. Then add the milk a little bit at a time, beating well after each addition, to make the icing light and fluffy.
Split the cake, and sandwich with a third of the butter icing. Put the cake back together, and use the remaining butter icing for the top and sides of the cake.
Leave to set, then enjoy!