Yield: 12 servings
|275 grams||Self-raising flour; (9oz)|
|50 grams||Cocoa; (2oz)|
|¼ teaspoon||Baking powder|
|200 grams||Golden caster sugar; (7oz)|
|\N \N||A few drops of vanilla essence|
|200 millilitres||Cold water; (7fl oz)|
|1 \N||220 g jar traditionally made mayonnaise; (which does not|
|\N \N||; contain egg)|
|125 grams||Icing sugar; (4oz)|
|50 grams||Cocoa powder; (2oz)|
|4 teaspoons||Soya milk|
|1 tablespoon||Golden syrup|
|4 \N||0 g; (1 1/2oz) dairy free|
|\N \N||; margarine|
|1 teaspoon||Coffee essence|
|\N \N||Pecan halves to decorate; (optional)|
FOR THE CAKE
FOR THE TOPPING
Preheat the oven to 180 C, 350 F, Gas Mark 4. Lightly grease and line a 23cm (9 inch) round tin.
Sift the flour, cocoa and baking powder into a large bowl. Stir in the sugar and make a well in the centre.
Add the vanilla, water and mayonnaise to the well and using an electric hand held mixer, mix everything until combined and completely smooth.
Spoon the mixture into the greased and lined tin and bake for 40-45 minutes until the cake is firm to the touch. Leave to cool in the tin, then turn out onto a cooling rack.
Meanwhile, make the topping. Sieve the icing sugar and cocoa into a bowl.
Gently melt the milk, syrup, margarine and coffee essence in a saucepan until just boiling, then pour immediately onto the icing sugar and stir until smooth.
Allow to cool, then spread over the top of the cake. Decorate with pecan halves if desired.
Converted by MC_Buster.
NOTES : A delicious dairy free cake.Noteyou will need to pick a mayonnaise which does not contain egg.
Converted by MM_Buster v2.0l.