the most perfect chocolate cake. ever.

just divine, and so quick to make.

cake

1c soy milk 

1tsp vinegar

0.5c sugar

0.3c oil (sunflower, canola or other light oil)

1tsp vanilla 

1c plain flour

0.3c cocoa 

0.75tsp bicarb soda

0.5tsp baking powder

0.5tsp salt

preheat oven to 180C.

whisk soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. whisk in the sugar, oil and vanilla.

sift the flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. add in two batches to wet ingredients; mix until just combined.

lightly grease an 8 inch springform pan. pour in the batter and bake for 30 minutes, until a knife inserted through the center comes out clean. cool in tin for 5 minutes, then finish cooling on a wire rack. optional: slice cake in half horizontally and spread with 4Tbs warmed marmalade or raspberry jam.

icing

0.5c copha or coconut oil (at room temperature or warmed very slightly)

0.5c margarine

3c icing sugar, sifted 

0.25c cocoa, sifted

1tsp vanilla
1Tbs strong espresso or 2tsp coffee powder dissolved in 1Tbs hot water (or 2Tbs soy milk)

beat the coconut oil and margarine together until well combined. add the sugar, cocoa, vanilla and coffee; beat for 5-7 minutes til smooth and fluffy.