Eggless Chocolate Fudge Cake


4 oz soya margarine
1 1/4 cup soya milk
2 tablespoons of golden syrup
1 teaspoon bicarbonate of soda
8 oz plain flour
2 oz cocoa
8 oz sugar

Melt margarine, syrup and soya milk, except 4 tablespoons in a saucepan.

Dissolve the bicarbonate of soda in remaining soya milk.

Sieve all the dry ingredients into a mixing bowl.

Add the wet ingredients and mix thoroughly. Line an 8" (20cm) baking tin with greaseproof paper or baking parchment.

Pour the mixture into the tin and bake in oven 180C for ½ hour. Reduce to 160C for 1¼ hours.

Once cooled, cover with melted dairy-free chocolate