The orange juice and peel in this recipe give it a Christmassy flavour but you can use soya milk and chopped nuts if you prefer. Made with wholemeal flour and raw cane sugar, and left un-iced, this cake is better for you than most. Serves 8

Ingredients

• 200g (8 oz.) plain wholemeal flour
• 100g (4 oz.) vegan margarine
• 100g (4 oz.g) raw cane sugar
• 1 tablespoon golden syrup
• 1 teaspoon bicarbonate of soda
• 175ml (1/3 pint) orange juice (or use soya milk)
• 2 tablespoons baking powder
• 2 tablespoons cocoa powder
• 1 tablespoon orange peel, finely grated (or use chopped mixed nuts)

Method

1. Preheat the oven to Gas Mark 4 / 250°F / 180°C.
2. Grease a medium sized square tin.
3. Cream together margarine, sugar and syrup in a mixing bowl.
4. Put the orange juice (or soya milk) into a jug and stir in the bicarbonate of soda. Add it to the bowl.
5. Sift flour, baking powder, cocoa and salt and gradually stir into the bowl. Add orange peel or nuts.
6. Spoon the mixture (which will be quite sloppy) into the greased tin. Generously sprinkle the top with more sugar.
7. Bake for about 35-40 minutes, until cooked in the centre. Cool briefly in the tin and then turn out onto a wire rack.