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Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease and line 2x20cm / 8inch round baking pans.
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Stir the lemon juice into the soya milk and set aside.
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In a pan over a gentle heat, melt the butter, syrup and coffee granules together. Leave to cool.
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Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a bowl.
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Pour the milk and melted spread mixture over the flour mixture and stir well until it becomes a smooth batter.
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Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted knife or skewer comes out clean.
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Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
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Meanwhile, to make the icing beat the spread and add the sifted sugar and cocoa powder. Beat together all ingredients until smooth, adding the milk until you get to the desired consistency.
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When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.