Preheat your oven to 160 deg .
Lightly grease cake pan, ( I used a Bundt pan ).
Stir 1 tbs of lemon juice into 1 and 1/4 cups of soy milk .Set aside .
Gently melt 150 gm of vegan butter ( nuttelex ), with 3 tbs of golden syrup and 1 tsp of instant coffee granules . ( the addition of the coffee makes for a robust chocolate flavour ). Set aside to cool .
In a separate bowl , mix together 4 tbs of unsweetened cocoa powder with 175 gm of castor sugar , 275 gm of S.R flour and 1tsp of baking soda .
Now pour in milk and margarine mixture .
Stir in well until the batter becomes smooth and glossy .
Spoon batter into the pan , smooth over top and bake in preheated oven for 35 minutes .
Cool in pan for 5 minutes , then turn out onto a wire rack til completely cooled .
ICING ....
Beat together 75 gm of vegan butter
200 gm of icing sugar
4 tbs of unsweetened cocoa powder
2 tbs of water .
Beat until smooth .
Lightly grease cake pan, ( I used a Bundt pan ).
Stir 1 tbs of lemon juice into 1 and 1/4 cups of soy milk .Set aside .
Gently melt 150 gm of vegan butter ( nuttelex ), with 3 tbs of golden syrup and 1 tsp of instant coffee granules . ( the addition of the coffee makes for a robust chocolate flavour ). Set aside to cool .
In a separate bowl , mix together 4 tbs of unsweetened cocoa powder with 175 gm of castor sugar , 275 gm of S.R flour and 1tsp of baking soda .
Now pour in milk and margarine mixture .
Stir in well until the batter becomes smooth and glossy .
Spoon batter into the pan , smooth over top and bake in preheated oven for 35 minutes .
Cool in pan for 5 minutes , then turn out onto a wire rack til completely cooled .
ICING ....
Beat together 75 gm of vegan butter
200 gm of icing sugar
4 tbs of unsweetened cocoa powder
2 tbs of water .
Beat until smooth .
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