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#1 (permalink)
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Member
Join Date: Sep 2007
Posts: 87
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And, to finish off my posting hat-trick
Quote:
-Cakey Spongey Goodness- Ingredients 6 oz Self-Raising Flour 2 oz Cocoa 2 teaspoons of Baking powder 6 oz Castor Sugar 6 tablespoons of melted Margarine 225 ml (8 fluid Oz) Soya-milk (alpro/sweetened is very nice for this !) 1 teaspoon of Vanilla essence (1) Set over at 170 degrees Centigrade (2) Grease and stick a circle of paper in the bottom of 2 x 18 cm sandwich-tin cake tins (3) Put margarine in a saucepan over a low heat, until it melts (4) Put flour, baking powder and cocoa into a bowl, then ass the sugar, melted margarine, soya milk and vanilla essence (mixing the vanilla essence with the soya milk before putting it in works well, I think) (5) Mix everything into a smooth batter, then pour that into the two cake-tins (6) Bake for about 25 minutes, until the middle of the cakes are lightly springy to touch gently (7) Flip out the cakes onto a wire-rack. then leave them to cool for a while before removing the paper (and them) _______________________ -Creamy filling- Ingredients 2 oz icing sugar 1 oz cocoa 2 oz margarine 1/2 teaspoon of vanilla essence (although I'm pretty sure i used 1 tsp in mine absent-mindedly, and it was great) (1) Put the cocoa and icing sugar into a bowl (2) Add margarine and vanilla essence (3) Whip it up (ie, with a fork or blender) until it's creamy, and light & fluffy _______________________ -Icing / topping - Ingredients A bar of chocolate (I used very dark chocolate) A little splash of soya milk (1) Melt the chocolate in a saucepan, over a low heat (2) add in the splash of soya milk, and mix them together This is the cake - ![]() not bad, eh ? |
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LinkBack to this Thread: http://www.labelmyfood.org.uk/forum/articles/242-vegan-chocolate-cake-recipe.html
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