Fairtrade Vegan Fudge Cake
Acknowledgements and thanks to Cool Planet visitor Danielle for this recipe.
200 g Self-Raising Flour
150 g Fairtrade Caster Sugar
25 g Fairtrade Cocoa
1 tsp Baking Powder
Pinch Salt
1 tsp Fairtrade Vanilla Essence
1/4 tsp White Wine Vinegar
100 ml Vegetable Oil
225 ml Water
Icing:
150 g Fairtrade Icing Sugar
40 g Vegan Margarine
100 g Fairtrade Dark Chocolate
40 ml Soya Milk
1. Put the self-raising, baking powder, salt, sugar and cocoa in a bowl and mix well.
2. Pour over vegetable oil, vanilla essence and vinegar. Then add water. Mix thoroughly with a wooden spoon or electric whisk.
3. Pour the mixture into a shallow, oblong tin (7" x 11") or two round sandwich tins. Cook for about 25 min at 200°C/400°F.
4. When the cake has cooled, make the icing. Put all the icing ingredients in a pan and slowly bring them to the boil, whilst stirring.
5. Boil for one minute and then pour it into a bowl.
6. Beat the icing while it is cooling, to prevent the formation of lumpy crystals. Add vanilla essence.
7. Spread the icing over the top of the cake and leave it to set.