Chocolate cake

I got this recipe from and it's my favourite chocolate cake recipe out of all the ones I've tried.

These quantities are for a chocolate tray cake made in a 20 x 25cm/8 x 10in (or thereabouts) tin.

250g/8oz plain flour
50g/2oz cocoa
250g/8oz caster sugar

125g/4oz vegan margarine
300ml/½ pint soya milk
2 tbsp golden syrup
1 tsp bicarbonate of soda

Preheat the oven to 170°C (possibly 180°C if not using a fan oven). Line the baking tin with greaseproof paper.

Sieve the flour and cocoa into a mixing bowl, add the sugar and mix together.

In a saucepan, melt the margarine and golden syrup and add most of the milk, keeping back about 4 tablespoons' worth.

Mix the wet ingredients into the dry ingredients. Mix the bicarbonate of soda with the remaining milk and stir into the mixture. Place in the oven and bake for 35 minutes.

Topping suggestion: chocolate icing (mix icing sugar, cocoa and a small amount of water) and vegan chocolate sprinkles (e.g. Supercook).


It's important to add the bicarb right at the end and put it straight in the oven, as it starts reacting as soon as it gets wet.

This mixture may seem runnier than cake mixtures usually are, but don't worry, it's supposed to be like that!