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School Pudding Concrete Cake

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan Makes 10 slices easily multiplied
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Prep Time 15 minutes
Cook Time 22 minutes
Servings: 5
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g self-raising flour
  • 25 g cocoa powder
  • 100 g caster sugar
  • 60 g dairy-free butter or margarine
  • 2 tbsp caster or granulated sugar for sprinkling

Equipment

  • 17cmx23cm baking tray

Method
 

  1. Preheat the oven to 160 degrees Centigrade fan
  2. Line the baking tray with parchment
  3. Pour the flour and cocoa into a large bowl and whisk to aerate the flour (this will make the resulting cakes lighter)
  4. Stir in the sugar
  5. Melt the butter and pour into the dry ingredients. Mix well until all the flour and cocoa is damp
  6. Press firmly into the lined baking sheet, compressing as much as you can with the back of a spoon.
  7. Brush lightly with water and sprinkle over the remaining 2 tbsp sugar
  8. Bake for 22 minutes until a knife comes out clean.
  9. Cool in the tin and then cut into neat rectangles

Notes

To make into concrete cake mummies: make a thick water icing and pipe lines or ‘bandages’ onto the top of each rectangle. Add two cake decoration eyes, or use a black icing to pipe on eye dots.