Vegan Chocolate Fudge Cake

Vegans usually get a raw deal when It comes to cakes and puddings requiring eggs to make them rise. This is an exception. This cake can be iced or served warm as a pudding with hot chocolate sauce.

Seves:8

Ingredients:

Cake

300gms self raising flour

3 teaspoons baking powder

50gms cocoa

250gms caster sugar

1 teaspoon pure vanilla essence

9 tablespoons sunflower oil

175ml orange juice

175ml water

Topping

250gms icing sugar

1 tablespoon cocoa

50gms vegan sunflower margarine

3 tablespoons boiling water

Method:

Preheat the oven to 190C/Gas5/375F.

Grease and line a 20cm cake tin with baking parchment.

Sift the flour, baking powder and cocoa into a large mixing bowl.

Add the caster sugar, vanilla essence, sunflower oil, orange juice and water.

Whisk to a batter like consistency. Pour into the prepared tin.

Bake in the middle of the preheated oven for approximately 40 minutes or until a skewer when inserted in the cake comes out clean.

Topping

Sift the icing sugar and the cocoa into a bowl.

Melt the margarine with the boiling water.

Add the margarine mixture to the sugar mixture and mix well.

The sauce will harden as it cools.

As a sauce, serve hot.

As an icing, spread the warm topping over the cake and leave to harden.