Serves 8
Ingredients
- 170g vegan butter
- 1œ cup (265g) brown sugar
- Â 2 tablespoons of ground flaxseed
- 6 tablespoons of water
-  1œ teaspoon bicarbonate of (baking) soda
-  1œ cup (375ml) soy milk
- 2Œ cups (335g) plain (all-purpose) flour, sifted
- Â 3 teaspoons baking powder, sifted
-  œ cup (50g) cocoa, sifted
Chocolate Buttercream
- Â 250g vegan butter
- 2 cups (320g) icing sugar mixture, sifted
- œ cup (50g) cocoa, sifted
- Œ cup (60ml) soy milk
Method
- Â Preheat oven to 160ÂșC (320ÂșF).
- Beat the butter and sugar with an electric mixer until pale and creamy.
- Add the flaxseed and water, mix then let stand for 1 min.Gradually beat into the butter mixture.
- Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined.
- Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack.
- For the buttercream, beat the butter until pale and creamy.
- Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake.
- Add raspberries or blueberries  to decorate đ