Vegan Chocolate Cake

Why this is the best vegan chocolate cake???

It's quick & easy t make, rich, chocolatey flavour, no unusual ingredients, light moist and fluffy texture, a perfect vegan birthday cake & most important nobody will guess its vegan!

Ingredients:

• 300 ml dairy-free milk (soy, almond, etc)
• 1 tbsp lemon juice
• 150g non-dairy margarine
• 3 tbsp golden syrup agave or maple syrup
• 1 tsp instant coffee granules or espresso powder
• 275g self raising flour
• 175g granulated sugar
• 4 tbsp unsweetened cocoa powder
• 1 tsp bicarbonate of soda

For the vegan frosting

• 75g non-dairy margarine
• 200g icing sugar
• 4 tbsp unsweetened cocoa powder
• 2 tbsp water

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. Lighty grease 2x 8 inch round baking pans.

Stir the lemon juice into the milk and set aside.

In a pan over medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.

Sieve the flour, cocoa, sugar and bicarbonate of soda into a large mixing bowl.

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.