175g sunflower oil<br />
75g golden syrup<br />
10g pure vanilla extract<br />
500ml boiling water<br />
200g caster sugar<br />
60g cocoa powder, sieved<br />
450g self raising flour<br />
1 tsp baking powder<br />
2 tsp bicarbonate of soda75g dairy free margarine<br />
75g soya soft cheese<br />
150g icing sugar<br />
50g cocoa powder<br />
1 tsp vanilla extract<br />
125g dairy free chocolate<br />
8 tbsp seedless raspberry jam <ol>
<li><span title="Edited">Preheat the oven to 160C Fan. Grease and Line the bases of 2 x 20 cm sandwich tins.</span></li>
<li>Whisk the oil, syrup, vanilla and water into a large mixing bowl. Add the cocoa powder, flour , caster sugar, baking powder and bicarbonate of soda until light and fluffy. Spoon into the tins and level the tops.</li>
<li>Bake for 30 to 35 minutes until well risen and firm in the middle. Transfer to a wire rack to cool.</li>
<li>To make the icing . Whisk the margarine , soft cheese and icing sugar together until light and fluffy. Add the cocoa powder and vanilla. Melt the chocolate in a bowl over a pan of simmering water until runny. Leave to cool, then add to the icing.</li>
<li>Put one cake on a stand. Warm the jam then brush over the top of the cake. Spread one third of the icing on our top and spread out to the edges. Place a second cake on top a brush with jam. Spread the icing over the top and around the sides of the cake to completely cover.</li>
<li><span title="Edited">Decorate with chopped or grated chocolate . Dust with icing sugar. </span></li>
</ol>
Dairy & Egg Free Chocolate Cake
A delicious & easy to prepare chocolate cake for those of you who have a cow’s milk or egg allergy.
