Chocolate Cake with Chocolate Butter Cream Icing

Vegan

A simple but tasty chocolate cake recipe that uses maple syrup instead of sugar. Alternatively, try agave syrup which is lower GI.

Photograph courtesy of http://flavourphotos.com/

Serves:

6-8

Time:

60 minutes including preparation and baking

No nuts

No sesame

Reduced sugar

Ingredients:

170g/6oz self-raising wholemeal flour 170g/6oz self-raising white flour 2 tsp baking powder 60g/4tbsp cocoa powder 220ml/8fl oz maple or agave syrup 2 tsp vanilla essence 120ml/4fl oz plain vegetable oil 450ml/16fl oz soya milk Chocolate Butter Cream Icing 75g/2½ oz margarine 75g/2½ oz icing sugar 75g/2½ oz cocoa powder

Method:

1. Pre-heat oven to 180°C//350°F/Gas Mark 4. Oil two 20cm/8 inch round cake tins and line the bases with baking parchment.

2. Sieve the flour, baking powder and cocoa into a bowl. In another bowl, whisk oil, soya milk, maple syrup and vanilla essence.

3. Pour liquid ingredients gradually into the dry ingredients, whisking gently to make a batter. Pour half cake mixture into each tin. Bake for 30-40 minutes or until a sharp knife/cocktail stick comes out cleanly.

4. Meanwhile, make the icing. Cream the margarine with a fork then add the sieved icing sugar and cocoa powder. Mix thoroughly to form a stiff cream. Place in the freezer or fridge until needed.

5. Let the cakes cool in their tins then loosen edges with a knife (or click open the springform if using this type of tin). Turn the cakes out onto a wire rack. When thoroughly cool, sandwich the cakes with 2/3 of the icing in the middle. Use the remaining third on the top. Decorate with chocolate curls or drops if using.