gooey vegan chocolate cake with sprinkles

prep time- 2 hours
style- cake
difficulty- easy
serves- 6

ingredients

1/3 cup cocoa powder
1 cup soft light brown sugar
1 1/4 cup plain white flour
1/3 cup rapeseed oil
1 tsp vanilla extract
2 tsp cider vinegar
1 tsp baking powder
1 cup warm water
1 pinch of salt

frosting
1/2 cup caster sugar
3 tbsp cocoa powder
4 tbsp soy spread
1 tsp vanilla extract
2 tsbp coconut milk (or milk substitute)
sprinkles to finish

1. add the cocoa, sugar, flour, salt and baking powder to a large airy mixing bowl

2. mix thoroughly with a wooden spoon, smoothing out all lumps of cocoa powder

3. once well mixed, add the water, rapeseed oil, vanilla extract, and vinegar and stir thoroughly

4. pour the mixture into a large spring form cake tin, and put into a pre-heated fan oven on 190 degrees for 20 minutes

5. remove the cake from oven once cook (check by seeing if a fork comes out of the centre clean)

6. place on a wire cooling rack and leave to cool for 1 hour

7. once cooled, gently remove from the tin and leave for a further hour (now make the icing)

8. add all the frosting ingredients (apart from the sprinkles) to a small pan and on a medium heat, bring to the boil. reduce to a simmer (should be bubbling still) stir continuously for 3-5 minutes. once the mixture has thickened up a little remove from the heat

9. immediately pour evenly over the cake, add sprinkles and leave to cool

10. enjoy

nb-recipe edited and adapted from one found on instructables website 'best chocolate cake ever' by aliciak