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Vegan chocolate cake

This cake is inspired by a recipe by Giorgio Locatelli that is a favourite of his daughter Dita, who is allergic to eggs. I have added a chocolate frosting to it to make it even more indulgent. Everyone, whether allergic to eggs or not, will love this cake.

Prep time: 45 minutes

Baking time: 45–50 minutes

Ready in: 2 hours 30 minutes

Serves: 12–16

450g (1lb) plain flour, plus extra for dusting

50g (2oz) cocoa powder

2 tsp baking powder

2 tsp bicarbonate of soda

300g (11oz) caster sugar

125ml (4½fl oz) sunflower oil, plus extra for greasing

2 tbsp white wine vinegar or cider vinegar

2 tsp vanilla extract

For the frosting

125g (4½oz) soya spread

300g (1loz) icing sugar, sifted

50g (2oz) cocoa powder, sifted

1 tbsp vanilla extract

Pinch of salt

23cm (9in) diameter cake tin with 6cm (2½ in) sides

Preheat the oven to 170°C (325°F), Gas mark 3. Grease the sides of the cake tin with sunflower oil and dust them with flour, then line the base of the tin with a disc of baking parchment.

Sift the flour into a large bowl with the cocoa powder, baking powder and bicarbonate of soda and mix in the sugar. In a separate bowl, mix together the remaining ingredients with 300ml (½ pint) of water.

Add the wet ingredients to the flour mixture, stirring well to combine, then tip the batter into the prepared tin. Bake for 45–50 minutes or until springy to the touch and a skewer inserted into the centre of the cake comes out clean.

Remove from the oven and allow to cool in the tin for 10 minutes. Then loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before leaving on a wire rack to finish cooling.

While the cake is cooling, make the frosting. Using a hand-held electric beater or an electric food mixer, whisk all the ingredients together on full speed for 4–5 minutes or until light and thick.

Once the cake is cold to the touch, use a bread knife to cut it horizontally in two. Place the bottom half on a cake plate or stand, then spread over some of the frosting. Sandwich together with the top half, spreading the remaining frosting over the top and sides of the cake. Place in the fridge for about 20 minutes to allow it to set before serving.