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  • 175g sunflower oil
  • 75g golden syrup
  • 10g pure vanilla extract
  • 500ml boiling water
  • 200g caster sugar
  • 60g cocoa powder, sieved
  • 450g self raising flour
  • 1 tsp baking powder
  • 2 tsp bicarbonate of soda

Chocolate Icing

  • 75g dairy free margarine
  • 75g soya soft cheese
  • 150g icing sugar
  • 50g cocoa powder
  • 1 tsp vanilla extract
  • 125g dairy free chocolate
  • 8 tbsp seedless raspberry jam


  1. Preheat the oven to 160C Fan. Grease and Line the bases of 2 x 20 cm sandwich tins.
  2. 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.
  3. Bake for 30 to 35 minutes until well risen and firm in the middle. Transfer to a wire rack to cool.
  4. 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.
  5. 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.
  6. Decorate with chopped or grated chocolate . Dust with icing sugar.
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