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Dairy free
Suitable for vegetarians and vegans
Egg free |
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Number of servings: 8
Preparation time: 15 minutes
Cooking time: 40 minutes |
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FOR THE CAKE
200g Pure spread
175g caster sugar
275g self raising flour
3 tbsp cocoa powder
½ tsp salt
1 tsp bicarbonate of soda
300ml soya milk
3tbsp golden syrup
½ tsp vanilla essence
FOR THE ICING
175g Pure spread
300g icing sugar
25g cocoa powder
½ tsp vanilla essence
1 tin cherries, drained and stoned
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1. Preheat oven to 180°C/gas mark 4.Grease two 18cm tins with Pure spread and line the base with baking parchment.
2. Mix together the Pure spread and the sugar. Sift in the flour, salt and cocoa.
3. Dissolve the bicarbonate of soda in 1 tbsp soya milk and pour this into the mixture with the remaining milk and vanilla essence. Beat together to make a smooth batter.
4. Pour into the tin and bake for 40 minutes. Cool on a wire rack.
5. To make the icing mix together the icing ingredients until smooth. Once the cake is cooled, fill the middle of the cake with tinned cherries and then spread the icing over the top and sides of the cake.
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