Chocolate Sandwich Cake

Sponge mixture

¾ pint (425ml) soya milk

6 tbsp. vegetable oil

11 oz. (300g) self-raising white flour

2 oz. drinking chocolate powder

6 oz. white sugar

1.5 tsp. baking powder

½ tsp. salt

3 tsp. vanilla essence

Preheat oven to Gas Mark 6 / 200 °C / 400 °F.Line two sandwich tins with greaseproof paper.

Pour soya milk, oil and vanilla essence into a jug and stir well. Mix the dry ingredients in a large bowl. Pour in the milk mixture and stir well with a fork.

Pour the mixture into the two tins and bake for about 50 minutes. Allow the cake halves to cool a little, then turn them out onto a wire tray to cool properly.

Buttercream filling

2 oz. (50g) vegan margarine (sunflower works better than soya margarine)

4 oz. (100g) icing sugar

1 tbsp. cocoa

Beat the margarine with a fork until it is fluffy.

Blend the cocoa with 1 tbsp. boiling water. Add it and the sugar to the margarine. Beat the mixture well until it is firm.

Sandwich the cake halves together with the filling and cover the top with the rest of the filling. Decorate with hundreds-and-thousands or grated chocolate.

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