Easter Chocolate Fudge Cake - Vegan Recipe Club

Ingredients

• Wet ingredients
• 350ml/12 fl oz unsweetened soya (ideally) or almond milk
• 2 tbsp cider vinegar
• 100ml/3.3 fl oz neutral oil (eg rapeseed)
• 1 tbsp vanilla extract
• 2 tbsp golden syrup
• 125g/½ cup apple sauce
• Dry ingredients
• 300g/2⅓ cups plain flour
• 100g/3.5 oz cocoa powder
• 100g/½ cup golden caster sugar
• 125g/⅝ cup light Muscovado sugar (or use soft light brown sugar but we prefer Muscovado)
• 2 tsp baking powder
• 1½ tsp bicarbonate of soda
• 1 tsp salt
• Vegan butter icing
• 150g/5.3 oz vegan butter, chilled
• 1½ tbsp vanilla extract
• 2 tbsp unsweetened plant milk (use a tiny amount extra bit by bit, if needed)
• 675g/24 oz icing sugar, sieved
• 75g/¾ cup cocoa powder, sieved
• Topping
• Choose from a selection of Easter treats – we used Mummy Meegz Chuckie Eggs and Mummy Meegz Chickee Eggs