We all love to indulge every now and again.
This delicious recipe will leave your taste buds very happy!

Jump in the kitchen and follow the directions below! 

Ingredients: 

1 1/4 cups (300ml) vegan milk (soy, almond or your preference)
1 tbsp lemon juice (or apple cider vinegar or white vinegar)
2/3 cup (150g) vegan margarine/butter
3 tbsp golden/agave/maple syrup
1 tsp instant coffee granules / espresso powder (optional)
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 of soda (baking soda)

For the vegan chocolate frosting (double to cover the sides as well)
1/3 cup (75g) vegan margarine/butter
1 2/3 cups (200g) powdered icing sugar (confectioner's sugar)
4 tbsp unsweetened cocoa powder
2 tbsp water

Directions:

1. Preheat the oven to 180° C/160° C fan/Gas. Lightly grease 2x20cm/8inch round baking pans.
2. Stir the lemon juice (or vinegar) into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
3. In a pan over medium heat, melt the margarine, syrup and coffee granules 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 skewer comes out clean.
7. Allow the cakes 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.
9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake. 

Next time you feel like cooking up a treat, give this a go! We would love to hear how your chocolate cake turned out! 

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