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goodtoknow user Sue made this delicious dairy-free chocolate treat, substituting the milk and margarine. Sue says: 'It was so good that nobody could tell it was free from dairy!'
Ingredients
200g (7oz) self-raising flour
225g (8oz) caster sugar
25g (1oz) cocoa powder
1tbsp ground almond
100g (4oz) dairy-free margarine
2 eggs
75ml dairy-free milk
½tsp vanilla essence
Milk chocolate topping:
60g dairy-free Margarine
1tbsp cocoa
250g icing sugar (sifted)
45ml hot dairy-free coconut milk
1tsp vanilla essence
That's goodtoknow
Serve the cake as an afternoon treat or add candles for a birthday celebration
Mix flour, sugar, almond and cocoa in a bowl. Rub in the margarine until fully combined.
Beat eggs with the milk in a jug and add the vanilla.
Stir mixture well.
Place mixture in prepared tins and cook for 25 mins. Remove and allow to cool.
Make the milk chocolate topping by melting the margarine in a pan. In a bowl sift the icing sugar and stir in the cocoa. Pour the melted margarine in with the hot milk. Beat until smooth and glossy.
When cold sandwich the cakes together and top with the milk chocolate topping.
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