If you want something super easy to make, moist, chocolatey, and delicious then here’s your answer!

Ingredients

Time: 45

Servings: 10

ake

Dry ingredients

• 250g/2 cups self-raising flour

• 1¼ tsp baking powder

• 45g/3/8 cup cocoa powder

• 170g/¾ cup golden caster sugar

• Pinch salt

Wet ingredients

• 150ml/⅔ cup soya milk

• 130ml/½ heaped cup vegan Baileys Almande

• 80ml/⅓ cup flavourless oil

• 1 tsp vanilla extract or paste

Icing

• 500g/4 cups icing sugar, sieved

• 80g vegan spread (Naturli spreadable is our favourite)

• 60ml vegan Baileys Almande

• 1 tsp vanilla extract or paste

Topping

• Grated vegan chocolate of your choice

Method

Cake

1. Preheat the oven to 180ºC (fan)/350º/Gas Mark 4.

2. Line a medium-large loaf tin with baking parchment.

3. In a large bowl, mix together the dry ingredients then set aside.

4. In a large jug, mix together all the wet ingredients.

5. Pour the wet ingredients into the dry and gently combine without over-stirring.

6. Transfer the mixture into the lined loaf tin until evenly distributed. Give the tin a tap on the work surface before placing it in the oven.

7. Bake in the oven for 20 minutes, remove and test with a knife. If it needs extra time then cover the top of the tin with foil and place back in the oven for a further 10 minutes.

8. Remove and leave to thoroughly cool before icing.

Icing

1. Mix all of the ingredients together using an electric whisk.

2. Spread evenly over the top of the cake.

Topping

1. Grate your favourite milk/dark vegan chocolate and sprinkle over the top of the cake.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub