Cake ingredients:

480g plain flour

280g caster sugar

5.5 tablespoons vegan cocoa powder

5 teaspoons baking powder

1.5 teaspoons bicarbonate of soda

480g soya yogurt

180ml sunflower oil

2 tablespoons golden syrup

Chocolate fudge frosting:

125g vegan butter, cubed and at room temperature 

150g vegan cocoa powder

2 teaspoons vanilla extract 

330g soya yogurt 

190g icing sugar 

Method: 

Preheat oven to 180 degrees C and grease and line two 8 inch cake tins. Sieve the flour and cocoa powder into a large bowl and add the sugar, bicarbonate of soda and baking powder. Mix well to combine and make a well in the middle. 

In another bowl, mix the yogurt with the golden syrup and oil until fully combined. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon until just combined. Divide the mixture equally between the two tins and bake in the oven for 35 minutes, or until a skewer inserted into the cakes comes out clean. Allow to cool in their tins for 15 minutes before removing and leaving to cool completely on a wire rack.

To make the frosting, put the butter in a bowl with the vanilla extract, cocoa powder, half the yogurt and half of the icing sugar. Mix with an electric whisk until thick and smooth. Then add the rest of the yogurt and icing sugar and whisk until smooth and glossy.

When the cakes have cooled, trim them until they’re level and cut each horizontally to give you four layers. Ensuring that the bottom side of the top cake is facing up, sandwich the layers together with approximately 400g of the frosting. Then coat the cake with the remaining frosting using large sweeping motions of a palette knife.