Cycling snacks: Vegan chocolate fudge cake

This cake is mouth-watering both on its own or great served after vegan chilli, sweet potato and carrot soup, a recipe also from award-winning cyclist café Eureka. Earlier this year they scooped up Cycling UK’s ‘Cyclist Café of the Year’ Lifetime Achievement Award.  

Ingredients 

340g Self-raising flour



60g Cocoa powder 



240g Caster sugar



2tsp Baking powder



400ml Soya milk



160ml Flavourless oil 



2tbsp Vanilla extract

Soya butter for greasing

Method

1.  Grease two 23cm or 25cm cake tins with soya butter.
2.  Preheat oven to 180°C or 350°F or Gas mark 4.
3.  In a large bowl mix the flour, cocoa powder, caster sugar, and baking powder together.
4. Add the milk, oil and vanilla stirring by hand until just combined. Do not mix the batter too much or your cake won’t rise.
5. Tap the bowl on the work surface to stop the raising agents working to quickly.
6. Half the mixture into the two cake tins and tap the tins to pop the bubbles again.
7. Bake for 18-20 minutes or until a stick is inserted into the middle of the cake comes out clean.
8. Cool for about 10-15 minutes in the tins and then transfer the cakes to wire racks.

To finish Eureka Café uses Betty Crocker Chocolate Fudge Icing to put between the two layers of the cakes and sandwich them together, then spread the whole cake with more delicious fudge icing. You'll not want to share this one...