| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury’s, Sainsbury11 |
12 |
servings |
INGREDIENTS
| 275 |
g |
Self-raising flour; (9oz) |
| 50 |
g |
Cocoa; (2oz) |
| 1/4 |
ts |
Baking powder |
| 200 |
g |
Golden caster sugar; (7oz) |
|
|
A few drops of vanilla essence |
| 200 |
ml |
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 |
ts |
Soya milk |
| 1 |
tb |
Golden syrup |
| 4 |
|
0 g; (1 1/2oz) dairy free |
|
|
; margarine |
| 1 |
ts |
Coffee essence |
|
|
Pecan halves to decorate; (optional) |
INSTRUCTIONS
FOR THE CAKE
FOR THE TOPPING
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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