Ingredients

  • 275g/10oz self-raising flour
  • 50g/2oz cocoa powder
  • 3 tsp baking powder
  • 225g/8oz sugar
  • 135ml sunflower oil
  • 350ml water
  • Few drops of vanilla essence

Fudge filling:

  • 50g/2oz vegan margarine
  • 3 tbsp water
  • 250g/9oz icing sugar
  • 2 tbsp cocoa powder
  • 1-2 tbsp hot water (if needed)

      Method

      1. Preheat oven to 160°C/300°F/gas mark 2.
      2. Grease 2 x 8” sandwich tins.
      3. Sift flour, baking powder and cocoa.
      4. Stir in sugar and essence and gradually beat in sunflower oil and water.
      5. Pour into sandwich tins and bake for approximately 30 minutes. Leave to cool.
      6. Make fudge icing by putting margarine and water into a saucepan and heat until margarine melted.
      7. Remove from heat and stir in sifted sugar and cocoa and beat until shiny. Add more hot water as needed.
      8. Leave to cool until firm and fill the cake.
      9. Sprinkle the cake with icing sugar or cocoa powder.

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      Recipe details

      Serves:

      Prep time: 0 hr

      15 mins

      Cook time: 0 hr

      35 mins

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