Chocolate espresso & roasted pecan torte

This cake is extremely rich and luxurious, but completely dairy-free. It is ideal for any celebration. The addition of espresso gives the flavour an exciting twist.

Vegan

What you need:

200g/7oz creamed coconut
1.3l/2¼ pints boiling water
30ml/2tbsp of the boiling water
800g/1lb 12oz SR flour
100g/4oz cocoa powder
10ml/2tsp baking powder
100g/4oz roasted pecans
300g/12oz light muscovado sugar
420ml/14fl oz vegetable oil
20ml/2tbsp espresso

Fudge Icing:

100g/4oz vegan margarine
10ml/2tsp espresso
100g/4oz cocoa powder
90ml/6tbsp water
550g/18oz icing sugar
few drops vanilla essence

What you do:

Preheat the oven to 189C/350F/Gas4
Grease and line a 27.5cm/11 inch cake tin.
Place the creamed coconut in a large bowl and cover with the water, stir until dissolved.
Mix together the flour, cocoa powder, baking powder, pecan nuts and sugar.
Add the espresso mixture and the oil and stir thoroughly, then add the cooled, dissolved coconut and incorporate well.
Pour the mixture into the cake tin and place in the oven for approximately 1½ hours, or until the cake feels springy to the touch.
Leave to cool slightly before turning out onto a cooling rack.
When the cake is cool, drizzle with the brandy.
To make the fudge icing, place all the ingredients into a food processor and blend until smooth.
Spread the icing evenly over the cake and use a fork to decorate.

Recipe created by the Cordon Vert cookery school