Ingredients
FOR THE CAKE
For greasing vegan margarine
300g plain flour
50g cocoa powder
1 tsp baking powder
1 tsp bicarbonate soda
½ tsp salt
300g granulated sugar
375ml soya milk
125ml rapeseed oil
7 tbsp seedless raspberry jam
1 tsp vanilla extract
FOR THE ICING
40ml soya milk
85g vegan dark chocolate, broken into pieces
60g icing sugar
1 tbsp maple syrup
To decorate fresh raspberries
Method
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Preheat the oven to 180°C. Grease a 23cm/9 inch cake tin and line
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Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly
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Transfer to the prepared cake tin and bake For 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool
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To make the icing, heat the soya milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake. Top with a few fresh raspberries
