You’ll Need

Vegan margarine, for greasing
300g plain flour
50g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
300g granulated sugar
375 ml soya milk
125 ml vegetable oil
7 tbsp seedless raspberry jam
1 tsp vanilla extract
For the icing
40ml soya milk
85gvegan dark chocolate (broken into small pieces)
60gicing sugar
1 tbsp maple syrup
Method
Fresh raspberries (to garnish)1 Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm/9 inch cake tin and line with baking paper.
2 Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.
3 Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely on a wire rack before icing.
4 To make the icing, heat the soya milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool
before icing the cake. Top with a few fresh raspberries. Serves 12.
Related Posts

You’ll Need: For the matcha doughnuts: 150 g whole wheat pastry flour (or all-purpose flour) 25...

Dinner recipe: aubergine and chickpea penne You’ll need: (Serves 4) Large pinch of saffron...

FICO Eataly World opened it’s doors to the public earlier this week (November 15th). The food...