Ingredients

• 1 1/4 cups (300ml) of Plant Milk (I used almond milk)

• 1 tbsp Lemon Juice 

• 2/3 cup (150g) Vegan Margarine/Butter

• 3 tbsp Maple Syrup 

• 2 1/4 cups (275g) plain (all purpose) Flour 

• 3/4 cup (175g) Sugar

• 4 tbsp unsweetened Cocoa Powder

• 3 tsp Baking Powder

• 1 tsp Bicarbonate Soda 

For the vegan chocolate frosting

• 1/3 cup (75g) Vegan Margarine/Butter

• 1 2/3 cups (200g) powdered Icing Sugar

• 4 tbsp unsweetened Cocoa Powder

• 2 tbsp Water

​​

Method

1. Preheat the oven to 180° C/160° C fan/Gas mark 4. Lightly grease baking pans.

2. Stir the lemon juice into the milk and set aside to thicken and 'curdle' slightly into buttermilk.

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

4. Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.

5. Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

6. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted fork comes out clean.

7. Allow the cake to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

8. Meanwhile, to make the icing beat together all ingredients until smooth.