Chocolate truffle cake
This is my favourite chocolate cake ever. When I first thought about going vegan I was convinced that vegans couldn't eat cake and this was what was holding me back. I found this recipe (for the sponge) in an excellent magazine called Todays Vegetarian and there was an article written by someone who had thought the same and had created this recipe. This is the recipe that made me realise that being vegan did not mean missing out and a vegan I became. Unfortunately all I have of that article are the recipes so I can't credit whoever wrote it (if anyone recognises it can they let me know?). I think the raspberries are essential with the truffle filling as without them it really is too rich. Plus the colour looks great.

Sponge
200g caster sugar
2 heaped tbsp dark cocoa powder
100g self-raising flour
200g Plain flour
1 tsp salt(I only use this if I am making chocolate cake. The salt seems to make it more chocolatey but sometimes I just leave it out anyway)
2 tsp bicarbonate of soda
150ml sunflower oil (I like cold-pressed)
2 tsp cider vinegar or lemon juice
400ml soya milk

Truffle filling and topping
2 bars dark vegan chocolate (such as Green and Blacks), broken up
1 carton of soya cream

Raspberries

To make the cake: Pre heat the oven to 180C and grease and line a deep 8 inch cake tin (or two shallow 8 inch cake tins). Put all the dry ingredients in a bowl and put all the wet ingredients in a jug. When the oven is hot mix the wet ingredients into the dry.

Pour the mixture into the greased cake tin (or divide equally between the two tins). Bake for approx 40-50 minutes if using one tin (20-30 if using two smaller cake tins). The times are a bit vague as I have found that different ovens vary hugely and different batches of ingredients differ. The cake should be light and springy and an inserted skewer or sharp knife should come out clean. Leave in the tin to cool slightly then turn out onto a wire rack to cool

Now make the truffle mix: Melt the chocolate (either in a bowl over hot water or a microwave) and stir in the carton of soya cream. Set aside to cool. It will thicken up.

Assemble: Cut the cake in half (unless you used two tins) and spread over half the truffle mix. Throw over most of the raspberries saving about 6-8 of the best for decoration. Put the other half of the cake on top and then the rest of the truffle mix. Finish with the reserved raspberries.