Soft And Gooey Chocolate Cake

In swedish this cake is called "kladdkaka" meaning messy cake or sticky cake. The name describes it correctly, it is sticky, gooey and lovely soft chocolate cake

You will need:

175g Vegan Margarine, 2tbs Light/Golden Syrup, 3dl (1 1/3 cup) Sugar, 1dl (0.4 cup) Cacao Powder (dark european style), 3dl (1 1/3 cup) Plain Flour and 1 1/4dl (½ cup) Dairy Free Cream. (margarine and plain bread crumbs for the tin)

• Melt the margarine and add the light/golden syrup to it and mix.
• Add the sugar to your margarine mixture.
• Add that to a bowl and start adding your cacao and flour, alternating it with adding your cream.
• Mix until it's all combined into a thick and smooth chocolate mess.
• Grease your tin with margarine and sprinkle over the top with a thin layer of bread crumbs. (this will prevent the cake from sticking) Add the batter to the tin.
• Cook in a oven pre-heated to 175C / 350F for 20min. (the cooking time is calculated on a tin with a 20cm / 7.9in diameter (or 1½ liter)
• Once your cake is baked, leave it to cool before eating / flipping out of the tin. (the cake will be very runny coming out of the oven, but don't worry, that is normal and will set more once cooled)
• Serve with vegan whipped cream seasoned with vanilla and a little sugar. (making a minty vegan whip is great with this. Just add pepper mint exstract or crushed mint candies)