Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, double chocolate celebration cake | eggless | vegan | easy | dairy free. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious. EGGLESS
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Make ready Dry Ingredients
- Make ready 2 cups self-raising flour
- Make ready 1.25 cups icing sugar
- Make ready 0.5 cups cocoa powder
- Prepare 1.5 tsp baking powder
- Take 0.5 tsp salt
- Take Wet ingredients:
- Make ready 2 cups soya milk
- Take 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
- Take 2 Tbsp Maple Syrup
- Make ready Icing:
- Get 400 g ready-made icing (we used Cadburys)/vegan icing
- Make ready Topping:
- Prepare 4 Large Strawberries, cut in half
- Make ready 8 Truffles/vegan truffles
- Take Gold cake glitter spray (we used Cake Décor Glitter Pump-Powder)- optional
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Instructions 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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