A rich, soft Mocha Cake, combining two wonderful flavours.
- 300g self-raising flour
- 200g brown sugar
- 4 tbsp cocoa powder
- 2 tsp baking powder
- 4 tsp instant coffee dissolved in a little boiling water in a jug. Top up with cold to make a total of 300ml/11fl oz
- 170ml oil (use plain vegetable oil)
- Flax egg (1 tbsp flaxmeal – ground linseed – mixed with 3 tbsp warm water
- 150g icing sugar
- 75g vegan margarine, eg Pure, Vitalite, Suma OR mild coconut oil
- 2 tbsp cocoa powder
- 2½ tsp instant coffee (regular or decaf)
- 1 tbsp hot water and 1 tbsp cold
- Handful of flaked almonds to decorate
NB Most UK sugar is vegan, but check.
1. Preheat oven to 190º/375º/Gas Mark 5.
2. Oil a 21cm/8 inch non-stick cake tin (round or square) and line the base with greaseproof paper.
3. Sift the dry ingredients and mix in well.
4. Pour in wet ingredients and mix well – do this by hand to avoid the cake becoming too tough and solid. Add the flax egg. If the mixture seems very stiff, add 1 tbsp water and mix again
5. Pour batter into tin and bake for 35-40 minutes. If using a fan-assisted oven, check cake after 30 minutes. Either way, test centre of cake with a cocktail stick or sharp knife – if it comes out clean, the cake is cooked.
6. Allow to cool then carefully remove cake from the tin. Place base side upwards on a wire rack to finish cooling process. Finally, peel off the paper. Turn cake over on to a large plate or the lid of a cake tin before icing it.
7. While the cake is baking, make the icing. Cream the margarine with a fork then mix in the icing sugar until completely smooth and creamy. Mix the coffee and hot water, add the cold water then mix into the buttercream mixture. If the icing is too stiff, add a little more cold water. If too thin, add more icing sugar. Chill before using.
8. Use a table or palette knife to put a thin layer of icing on the cake – don’t worry if you get a few crumbs in with the icing. Decorate with flaked almonds.
9. Refrigerate for a while then use rest of icing to cover cake. Decorate with walnut halves and serve. Lovely on its own, or with dairy-free cream or ice-cream.
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