Chocolate & Raspberry Cake (vegan)

Serves 10+

Ingredients

• 55g/2oz ground almonds
• 250g/9oz Self Raising flour
• 85g/3oz cocoa powder
• 3 tsp baking powder
• 250g/7oz golden caster sugar
• 120ml/4fl oz sunflower oil
• 360ml/12 fl oz soya milk
• 125g/4.5oz frozen raspberries
• 1.5tsp vanilla extract

Method

1. Preheat oven to gas mark 4/180°C/350°F
2. Lightly grease two 20cm/8in sandwich cake tins,or one deeper 9in cake tin,and line base with greaseproof paper.
3. Sift flour,cocoa powder and baking powder into a bowl. Mix in sugar, then oil, milk and vanilla extract.
4. Beat mixture until it has the consistency of a thick batter. Stir in almonds then frozen raspberries.
5. Pour into cake tin/s and for the 2 sandwich cakes, bake for about 30 minutes (keep checking). For the deeper cake, cook for approximately one and a half hours, or until a knife, when inserted into the middle comes out ‘clean ’.
6. Cool on a wire rack. You can sandwich the 2 cakes with raspberry jam and a chocolate cream mixture.

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