Vegan Chocolate Cake

1 ¼ cups (300ml) vegan milk (soy, almond etc...)

1 tablespoon lemon juice (or apple cider vinegar or white vinegar)

⅔ cup (150g) vegan butter

3 tablespoon golden syrup / corn syrup / agave/ maple syrup (use your favorite liquid sweetener (maple will make a slightly less sweet cake))

1 teaspoon instant coffee granules / espresso powder (OPTIONAL)

2 ¼ cups (275g) all-purpose flour (plain flour)

¾ cup (175g) sugar

4 tablespoons unsweetened cocoa powder

3 teaspoons baking powder

1 teaspoon baking soda (bicarb of soda)

subheading: FOR THE VEGAN CHOCOLATE FROSTING (DOUBLE TO COVER THE SIDES AS WELL):

⅓ cup (75g) vegan butter room temperature

1 ⅔ cups (200g) powdered icing sugar (confectioner's sugar)

4 tablespoons unsweetened cocoa powder

2 tablespoons water

Directions at veggiedesserts.com

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