Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, double chocolate celebration cake | eggless | vegan | easy | dairy free. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious. DAIRY FREE is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. VEGAN
To begin with this particular recipe, we must prepare a few components. You can have double chocolate celebration cake | eggless | vegan | easy | dairy free using 19 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:
- Prepare Dry Ingredients
- Make ready 2 cups self-raising flour
- Get 1.25 cups icing sugar
- Get 0.5 cups cocoa powder
- Take 1.5 tsp baking powder
- Make ready 0.5 tsp salt
- Take Wet ingredients:
- Make ready 2 cups soya milk
- Prepare 0.3 cups chopped chocolate/vegan chocolate
- Get 0.25 cups sunflower oil
- Make ready 1 tsp Apple Cider Vinegar
- Get 1.5 tsp vanilla extract
- Get 2 Tbsp Maple Syrup
- Take Icing:
- Take 400 g ready-made icing (we used Cadburys)/vegan icing
- Get Topping:
- Get 4 Large Strawberries, cut in half
- Prepare 8 Truffles/vegan truffles
- Make ready Gold cake glitter spray (we used Cake Décor Glitter Pump-Powder)- optional
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Steps to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:
- Add dry ingredients to a blender (using the dough tool), and blend on low until ingredients have combined
- Place saucepan on medium low heat and add soya milk and chocolate. Mix until the chocolate has melted. Add the rest of the wet ingredients and stir
- Add the wet mixture in to the dry ingredients and blend on a low setting until it has combined and is smooth
- Spray x 2 8-inch cake tins with sunflower oil until coated
- Split the cake mixture in half, pour into the tins and spread out evenly
- Bake in a pre-heated oven (180 degrees Celsius) for 30-35 mins/ test if the cake is baked by inserting a knife into the middle of the cake, if the knife comes out clean the cake is cooked, if the knife is coated in batter, bake for longer- but DO NOT OVER BAKE
- Once baked, let the cakes cool for 12 minutes and transfer on to a cooling rack. Cover with a tea cloth to prevent drying them out.
- Place one half of the cake to on to a serving plate/platter and spread ¼ of the icing to on it as the filling
- Place the other cake half on top and use the remaining icing to cover the cake
- Arrange strawberries and truffles on the top and spray liberally with glitter spray
- Place in the refrigerator for 3 hours to set
- Once you’re ready to serve, cut in to slices.
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