The Best Vegan Chocolate Cake

INGREDIENTS

• 300 ml (1 1/4 cups) daìry-free mìlk (soy, almond etc...)
• 1 tbsp lemon juìce
• 150 g ( 1/3 cup) non-daìry margarìne (ì used Flora Freedom)
• 3 tbsp golden syrup agave or maple syrup (maple wìll make a slìghtly less sweet cake)
• 1 tsp ìnstant coffee granules or espresso powder
• 275 g (2 1/4 cups) plaìn (all purpose) flour
• 175 g (3/4 cup) sugar
• 4 tbsp unsweetened cocoa powder
• 3 tsp bakìng powder
• 1 tsp bìcarbonate of soda (bakìng soda)
• For the vegan chocolate frostìng (double to cover the sìdes as well)
• 75 g (1/3 cup) non-daìry margarìne
• 200 g (1 2/3 cups) powdered ìcìng sugar (confectìoner's sugar)
• 4 tbsp unsweetened cocoa powder
• 2 tbsp water
  

INSTRUCTIONS

1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lìghtly grease 2x20cm/8ìnch round bakìng pans.
2. Stìr the lemon juìce ìnto the mìlk and set asìde.
3. ìn a pan over a medìum heat, melt the margarìne, syrup and coffee granules together. Set asìde to cool slìghtly.
4. .......
5. Get full recipe >> CLICK HERE