250 ml Soy milk (1 cup)
2 Teaspoons Apple cider vinegar (or lemon juice)
150 g Vegan margarine (~½ cup + 2 tablespoons)
½ Teaspoon Instant coffee granules (To enhance the chocolate flavour. Can be subbed for 1 teaspoon vanilla extract.)
250 g Self-raising flour (~2 cups)
½ Teaspoon Bicarbonate of soda
3 Tablespoons Cocoa powder
180 g Caster sugar (¾ cup)
For the frosting:
230 g Icing sugar (~1+¾ cup)
2 Tablespoons Cocoa powder
1 Tablespoon Vegan margarine
3 Tablespoons Soy milk
Instructions
Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens). Lightly grease a 12-hole mini loaf tin (see notes).
Mix the soy milk and vinegar together and set aside for 5 minutes. This will act as vegan buttermilk.
Melt the margarine then mix the coffee in until well combined. Set aside to cool slightly.
In a large bowl, mix together the flour, bicarbonate of soda, cocoa powder and caster sugar. Add the buttermilk and the melted margarine and mix until smooth.
Divide the batter between the 12 mini-loaf holes, leaving a small gap at the top to allow for rising.
Bake for around 15-18 minutes, or until a toothpick comes out clean.
Let them cool in the tin for around 10 minutes then gently transfer them to a wire rack and leave to cool completely.
For the frosting:
Mix all of the ingredients together until smooth. Add more soy milk to loosen it or more icing sugar to thicken it.
Pipe the frosting onto the cooled loaf cakes and enjoy!
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