Finger licking good, try this delicious vegan chocolate cake recipe created by the Yeo Valley chefs.
- 400g plain flour
- 400g caster sugar
- 8 tbsp cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp salt
- 10 tbsp vegetable oil
- 2 tsp vanilla essence
- 2 tsp white wine vinegar
- 500ml water
1. Grease and line 2 x 8 inch cake tins
2. Mix all the dry ingredients until combined.
3. Mix all wet ingredients into the dry ingredients until smooth.
4. Pour into tins, making sure they are equal and bake in the centre of the oven at 160-170C for 25-30 minutes.
5. For the chocolate glaze, combine the following together and spread over the cake:
- 85g sugar
- 4 tbsp margarine
- 2 tbsp soy milk
- 2 tbsp unsweetened cocoa powder
- 2 tsp vanilla extract