Vegan This cake is extremely rich and luxurious, but completely dairy-free. It is ideal for any celebration. The addition of espresso gives the flavour an exiting twist. 200g/7oz creamed coconut 1.3l/2¼ pints boiling water 30ml/2tbsp of the boiling water 800g/1lb 12oz SR flour 100g/4oz fairtrade cocoa powder 10ml/2tsp baking powder 100g/4oz roasted pecans 300g/12oz fairtrade light muscovado sugar 420ml/14fl oz vegetable oil 20ml/2tbsp fairtrade espresso Fudge Icing: 100g/4oz vegan margarine 10ml/2tsp fairtrade espresso 100g/4oz fairtrade cocoa powder 90ml/6tbsp water 550g/18oz fairtrade icing sugar few drops vanilla essence
Preheat the oven to 189C/350F/Gas4 1. Grease and line a 27.5cm/11 inch cake tin. 2. Place the creamed coconut in a large bowl and cover with the water, stir until dissolved. 3. Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar. 4. Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well. 5. Pour the mixture into the cake tin and place in the oven for approximately 1½ hours, or until the cake feels springy to the touch. 6. Leave to cool slightly before turning out onto a cooling rack. 7. When the cake is cool, drizzle with the brandy. 8. To make the fudge icing, place all the ingredients into a food processor and blend until smooth. 9. Spread the icing evenly over the cake and use a fork to decorate. © The Vegetarian Society – (recipe created by the Cordon Vert cookery school) www.vegsoc.org.