Heavenly Chocolate Traybake
Recipe type: Cake
Cuisine: Vegan, Dairy-free, Egg-less, nut-free
Cook time: 
Total time: 
Serves: 16
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.
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
  1. Preheat the oven to 180C/Fan 160C/Gas #4.
  2. 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.
  3. 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!)
  1. In a small saucepan bring the sugar, margarine, soy milk and cocoa powder to a boil, stirring frequently.
  2. Simmer for 5 minutes, stirring continually.
  3. Remove from the heat and keep stirring for another 5 minutes or so; add the vanilla extract.
  4. Drizzle the icing over the cake. Do this as quickly as possible - the icing will be liquid so be prepared for it to run!
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/