For the cake:
Ingredients
3 cups/390g plain unbleached white flour2 cups/440g raw cane sugar (LJ251)
6 tablespoons Suma cocoa powder (LJ189)
2 tsp baking soda (HE299)
1/2 tsp sea salt
2 cups/500ml soya milk
3/4 cup/187ml vegetable oil
2 tbsp cider vinegar
2 tsp vanilla extract
Method:
Preheat oven to 177 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a greased 9″/23cm cake pan and bake for 40 minutes, until a skewer inserted in the middle comes out clean.For the chocolate icing
Ingredients
6 tbsp corn starch
4 tbsp Suma cocoa powder (LJ189)
1/4 tbsp sea salt
2 tbsp vegetable oil
1 cup/250ml soya milk
1/2 tsp vanilla extract
Method
Mix the sugar, corn starch, salt and cocoa in a medium sauce pan. Whisk in the soya milk. Heat over a medium heat until it gets thick and starts to boil. Simmer for 1-2 minutes. Remove from the heat and stir in the oil and vanilla. Cool and spread on cooled cake. This cake is shown to be topped with a Booja Booja vegan champagne truffle.Enjoy!!