vegan chocolate fudge cake
Angie

Ingredients:

200 grams Vegan cooking chocolate
200 ml soy milk
1 tablespoon vegan margarine (optional)

Dry:
2 1/2 cups self-raising flour
10 tablespoons cocoa powder
1 cup sugar
1 tablespoon corn flour
1 cup fresh or frozen berries such as blueberries or raspberries
1/2 teaspoon baking powder

Wet
1-1 1/3 cup juice/soy milk/water
4 tablespoons white vinegar
1-2 tablespoons vanilla

Method:

1. Wet ingredients: Melt on a very low heat the chocolate and margarine, add soy milk and stir to combine well.

2. Set aside in fridge to cool. At least a few hours until set.

3. You can make a larger quantity and keep in an airtight container in the fridge for up to two weeks. It makes a good icing or confectionary middle.

4. Dry ingredients: Mix all dry ingredients in a big bowl, add all wet ingredients and mix. (Add more water to achieve a good consistency.)