| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
12 |
Servings |
INGREDIENTS
| 275 |
g |
Self-raising flour, 9oz |
| 50 |
g |
Cocoa, 2oz |
| 1/4 |
t |
Baking powder |
| 200 |
g |
Golden caster sugar, 7oz |
|
|
A few drops of vanilla |
|
|
essence |
| 200 |
|
Cold water, 7fl oz |
| 1 |
|
220 g jar traditionally made |
|
|
mayonnaise which does |
|
|
not |
|
|
contain egg |
| 125 |
g |
Icing sugar, 4oz |
| 50 |
g |
Cocoa powder, 2oz |
| 4 |
t |
Soya milk |
| 1 |
T |
Golden syrup |
| 4 |
|
0 g, 1 1/2oz dairy free |
|
|
margarine |
| 1 |
t |
Coffee essence |
|
|
Pecan halves to decorate |
|
|
optional |
INSTRUCTIONS
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.
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