Yuzu Chocolate Cake

For the cake

1. Preheat the oven to 180°c/355ºF/Gas Mark 4-5.
2. Prepare 2 x 18cm round silicone cake moulds or parchment-lined cake tins.
3. Sieve all of the dry ingredients into a large bowl and combine with a whisk.
4. In a microwaveable bowl or a small pan, melt 150g of the vegan spread and golden syrup until it just reaches liquid stage. Then pour this on top of the dry ingredients.
5. Immediately add the soya milk and yuzu juice and mix all the wet and dry ingredients together until smooth and well combined.
6. Pour the batter evenly into the two cake moulds or lined tins and then place them on the middle shelf of the preheated oven for 25 to 30 minutes (until a skewer comes out clean).
7. Take out and leave to cool slightly in the moulds or tins on a cooling rack. When slightly cooler remove from the moulds or tins and leave to cool completely.

For the icing

1. Mix all the ingredients together and sandwich the cakes with half the icing. Cover the whole thing with the rest of the icing and decorate with liberty!

Chef’s tips
We recommend using gluten-free flour as it will make the cake much lighter. Don’t leave the mix out too long before putting the cake in the oven though, as gluten free flour absorbs more liquid than wheat flour and also the baking powder and soda will have been activated.