Ingredients

• Ingredients 1 tablespoon lemon juice 300ml soya milk 275g self-raising flour 25g cocoa powder 1 level teaspoon bicarbonate of soda 175g caster sugar 150g Flora Freedom, melted (or similar alternative) 3 tablespoons golden syrup For the icing: 75g Flora Freedom 200g icing sugar 25g cocoa powder 2 tablespoons water

Preparation

• Method Preheat oven to 180° C, 160° C fan, Gas mark 4. Add lemon juice to the milk and set aside. Sieve together the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl. Pour the milk, melted butter and golden syrup over the flour mixture and stir until it becomes a smooth batter. Halve the mixture between two 20cm greased and base lined sandwich tins and bake in preheated oven for 35-40 minutes. Check to see if your cake is cooked by inserting a skewer into the centre of each half. If it comes out clean, leave the cakes in the tins for 5 minutes before turning out and cooling on a wire rack. Meanwhile, to make the icing beat together all ingredients until smooth. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.   Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.