Ingredients:

30g dairy free margarine

60g castor sugar

2 tbsp golden syrup

30g cocoa

180g self raising flour

180ml soya milk

½ tsp bicarbonate of soda

• Preheat oven to 180 °C / Gas Mark 4
• Cream margarine, sugar and syrup
• Sift flour and cocoa
• Dissolve bicarbonate of soda into milk
• Stir in flour and milk mixtures alternatively, a little at a time, stirring lightly until mixture resembles thick batter
• Pour into an eight inch greased and lined cake tin and bake for approximate 40 minutes
• Ice with chocolate icing made with dairy free margarine.

Double the recipe and pour into 2 tins to sandwich together to make a larger cake.