|This was the only bit left by the time I came to take the pictures!|
|You can see the lovely open texture and softness of this cake.|
500g white self-raising flour
250g golden caster sugar
350ml soya milk
150ml cold pressed rapeseed (canola) oil
50ml coconut oil (no need to melt if you're using a food processor)
6-8 level tsps (yes, really!) baking powder
Filling and frosting:
50ml date syrup
50g golden caster/ icing sugar
100g cashews -if you are making this cake by hand, they will need to be ready ground.
about 100ml water
6 tsps (approx) cocoa powder
- Blitz the oils, the 40ml of water and 1/2 a tab of the flour (taken from the 500g) in your food processor.
- Add the sugar and continue blending until you get a paste.
- In a large bowl, mix the flour and the baking powder together.
- Cream in the oil/ sugar mixture.
- Beat in the soya milk.
- Put the mixture into 2 dampened silicone cake moulds/ oiled and floured cake tins and bake for 20-25 mins in an oven preheated to 170C.
- When the cakes are cooled, sandwich them together with a generous slathering of strawberry jam.
- To make the frosting, you'll need you food processor/ grinder again: grind the cashews to a fine powder, and gradually drizzle in the water to achieve a creamy consistency. Continue to blend, adding the sugar and date syrup. Finally, mix with enough cocoa powder (about 6tsps) to make a thick, spreadable paste.