Vegan chocolate fudge cake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

* Preheat oven to 180°C fan (200C/gas 6) | 2 x 20cm cake tins | Baking parchment | Food processor or electric beater | Cooling rack | Spatula or long smooth knife

Step 2

* Lay the cake tins on the parchment paper and draw circles around the bases, then cut out the circles. Grease the inside of the tins with dairy-free butter and lay the paper circles in the bottom. Grease with more dairy-free butter.

Step 3

* First make the cake. Put the flour, cocoa powder, baking powder, vanilla extract, maple syrup and plant-based milk in the food processor and whiz to a batter (or put in a bowl and whisk with the electric beater for 1-2 minutes).

Step 4

* Pour half the cake batter into each tin, making sure it is divided equally. Put the tins in the oven on the middle shelf and bake for 25 minutes. Don’t worry if the tops of the cakes crack a little while baking, this will all be covered in icing later. Wash the food processor.

Step 5

* Take the cakes out of the oven and let them cool to room temperature in the tins. The sponges will be quite fragile, so carefully turn them out of the tins on to the cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make the icing process easier).

Step 6

* To make the icing, put the cocoa powder, icing sugar, dairy-free butter, vanilla extract and plant-based milk into the food processor and whiz to a really thick, smooth icing (or put them in a bowl and whisk with the electric beater).

Step 7

* Take one layer of the cake and put it on a large plate.

Step 8

* Using a spatula or long knife, cover the top with a third of

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