For the cake
- 100g vegan, soft eating liquorice pieces
- 175ml water
- 250ml vegetable oil
- 165g self-raising flour
- 100g sugar
- 25g cocoa powder
- 50g walnuts pieces, ground
- 2 tbsp gram flour mixed with 4 tbsp water
- 2 tsp ground ginger
- 1 tsp baking powder
- A few drops vanilla extract
For the icing
- 60g icing sugar
- ½ tsp food colouring (optional)
- 1 tbsp water
- Black icing pen
- 1 piece of soft eating liquorice
- Preheat oven to 180C/ Gas Mark 4. Chop the liquorice into small pieces and put in a small pan with 175ml water. Boil for about 5 minutes until the liquorice is starting to go soft and mushy. Remove from the heat and pour in the vegetable oil, stirring well.
- Put the remaining cake ingredients into a large mixing bowl and stir in the liquorice mixture.
- Put in a small (18cm) lined cake tin and bake in the oven for 35 minutes, or until a skewer comes out of the middle of the cake clean.
- Leave in the cake tin to cool for about 10 minutes, then remove onto a wire rack to cool completely.
- Mix together the icing sugar, food colouring (if using) and water, then spread over the cooled cake with a palette knife, gently and evenly. Using the black icing pen draw a web pattern on top of the icing. Then make a spider out of the spare piece of liquorice!