Really easy recipe for delicious egg- and dairy-free chocolate traybake; pretty nice even without the icing, but the icing takes it to a whole new level.
Ingredients
For the cake:
250g/9oz plain flour
250g/9oz demerara sugar
65g/2oz plain cocoa powder
1 tsp baking powder
1 tsp salt
300ml/10.5 fl oz water
200ml/7 fl oz vegetable oil
1 tsp vanilla extract
For the icing:
100g/3.5oz sugar
60g/2oz vegan margarine
2 Tablespoons soy milk
30g/1oz cocoa powder
2 teaspoons vanilla extract
Instructions
Preheat the oven to 180C/Fan 160C/Gas #4.
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Add the water, vegetable oil and vanilla; mix until well blended.
Spread evenly in a baking tray and bake for 25 minutes.
To make the icing:
(Don't make the icing until the cake is nearly done or it will solidify before you're ready to use it!)
In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently.
Simmer for 5 minutes, stirring continually.
Remove from the heat and keep stirring for another 5 minutes or so; add the vanilla extract.
Drizzle the icing over the cake. Do this as quickly as possible - the icing will be liquid so be prepared for it to run!
Notes
This freezes brilliantly, even with the icing.
Recipe by Entering Vegan Territory at http://enteringveganterritory.co.uk/how-to-eat-vegan/baking/heavenly-chocolate-brownies/