Aimee’s Birthday Cake #2

Aimee had her two “boyfriends” from school over for a play date to celebrate her birthday, and so another cake was in order. I needed to find a nice dairy-free chocolate cake and couldn’t find one – so, thanks to Alison Holst, I adapted one of hers (Kirsten’s Chocolate Cake, page 258, Alison Holst’s Good Food) – it was delicious!!! A real success!

Chocolate Cake (Dairy-free & Delicious)

125g margarine (dairy-free)
2 rounded household tablespoons golden syrup
2 eggs
2 cups flour
2 Tbsp cocoa
2 tsp baking powder
2 tsp baking soda
1 cup sugar
1 1/2 cups soy milk

1. Put the margarine and golden syrup in a microwave dish and heat just until the margarine has melted. Stir to combine the two.

2. Put everything else in the food processor, with the eggs first and the soy milk last. Mix in brief busts, then add the golden syrup and margarine mixture, and process for two 30-second bursts, scraping down the sides of the food processor after the first burst.

3. Bake in two 20cm round tins for 25 minutes at 180 degrees Celsius, or until the centre springs back and a skewer in the centre comes out clean. Eat within three days.

TIP
Line the cake tin with baking paper to avoid the cake sticking or overflowing during baking.

Chocolate Icing:
1 Tbsp margarine
2 Tbsp hot water
1 Tbsp cocoa
1 cup icing sugar

1. Heat together the margarine, water and cocoa in a small saucepan until the margarine has softened and all the ingredients are easily combined when stirring with a fork.

2. Add the sifted icing sugar and beat with a wooden spoon until it has been mixed in thoroughly, and the icing is smooth.