Chocolate fudge cake

Free from eggs, nuts and dairy products

Ingredients

• 100g  dairy-free margarine,
• 1 1/4 cup soya milk,
• 2 tablespoons golden syrup,
• 1 teaspoon  bicarbonate of soda,
• 225 g plain flour,50 g cocoa,225 g sugar

Method

Melt margarine, golden syrup and soya milk, (keeping back approx 4 tablespoons of the milk) in a saucepan, allow to cool slightly. Dissolve the bicarbonate of soda in the remaining soya milk.

Mix the sieved flour and cocoa, bicarbonate of soda, and sugar together in a mixing bowl. Add dissolved bicarbonate of soda and the margarine/syrup/milk mixture.  Beat together thoroughly.  Line an 8" (20cm) baking tin with greaseproof paper or baking parchment. Pour the mixture into the tin and bake in oven at 180C for 15 mins. Reduce to 160C for 1 1/4 hours.

Once cooled, cover with melted dairy-free chocolate or chocolate butter-cream

Chocolate butter cream

60g dairy-free spread

150g icing sugar

2 tablespoons cocoa powder

Put dairy free spread into a bowl and sift over the icing sugar and cocoa powder. Beat with a wooden spoon.  If mixture is too stiff to spread, it may be necessary to add 1 or 2 teaspoons of water.