The best delicious Dairy Free Chocolate Cake With Raspberries recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dairy Free Chocolate Cake With Raspberries recipe today!
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16 fl Espresso coffee
3 fl Water
3 oz Vegetable margarine
3 oz Caster sugar
1 tb Golden syrup
7 oz Plain unbleached white flour
1 ts Bicarbonate of soda
1 oz Cocoa powder
3 tb Soya milk
1/2 ts Vanilla essence
-ICING-
3 oz Plain cbocolate
1 oz Vegetable margarine
9 oz Icing sugar
TOPPING
8 oz Frozen or fresh raspberries
2 tb Caster sugar
Pre-heat the oven to 180C/350F/Gas Mark 4.
Grease and line a 20cm/8in round cake tin.
Put the coffee, water, margarine, sugar and syrup in a pan and heat
stirring until the sugar dissolves. Simmer for 5 minutes. Stir in the dry
ingredients and beat well.
Stir in the soya milk and vanilla essence. Pour into the prepared tin and
bake in the pre-heated oven for 25 minutes until set. Slice in half and
allow to cool on a wire rack.
To make the icing, place the chocolate and margarine plus 45ml/3tbsp water
in a dish or pan. Set this over a saucepan of boiling water until melted.
Stir well until amalgamated and sift in the icing sugar, beating the
mixture until smooth. Allow to cool slightly, then spread some onto one
half of the cake and sandwich together with the other half. Spread the
remaining icing all over the top and sides.
For the topping, place the raspberries in a pan with the caster sugar and
heat very gently until the sugar is melted and the raspberries are just
beginning to dissolve.
Allow to cool slightly and spoon over the centre of the cake only, leaving
a surrounding area of cake uncovered. The cake is best eaten very fresh or
even slightly warm.
Yields
12 servings
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