My Vegan Chocolate Valentine Cake by Charlotte

200g plain flour
200g granulated sugar
4 tablespoons cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
250ml water

7 Bean & Pod Strawberry Cream Chocolate Hearts
Heart-shaped sprinkles
100g Icing Sugar
Plus hot water to mix

How I Made It:

Preheat oven to 180 degrees C / Gas Mark 4
Mix flour, sugar, salt, bicarbonate of soda and cocoa together in a large mixing bowl.
Make three wells/holes.
Pour oil into one, vinegar into the second one, and vanilla into the last.
Pour water over the top and stir all together.
Put the mixture into the tin then bake for 30 to 40 minutes, or until a skewer inserted comes out clean.
Decorate with glacé icing and top with the Bean & Pod Strawberry Cream Chocolate Hearts and sprinkles.

This was a delicious, moist cake enjoyed by all of the family.
The cake can be eaten by anybody as it does not contain animal products.
It's ideal for fun events and parties!

The Bean & Pod Strawberry Cream Chocolate Hearts added extra flavour; a sweet, creamy taste and also made the cake more attractive!
I used a flower cake tin but any cake tin works just as well.