Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, double chocolate celebration cake | eggless | vegan | easy | dairy free. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious. VEGAN
To begin with this recipe, we must first 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 it.
The ingredients needed to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:
- Take Dry Ingredients
- Take self-raising flour
- Prepare icing sugar
- Prepare cocoa powder
- Prepare baking powder
- Get salt
- Get Wet ingredients:
- Prepare soya milk
- Take chopped chocolate/vegan chocolate
- Get sunflower oil
- Make ready Apple Cider Vinegar
- Prepare vanilla extract
- Take Maple Syrup
- Prepare Icing:
- Prepare ready-made icing (we used Cadburys)/vegan icing
- Take Topping:
- Take Large Strawberries, cut in half
- Take Truffles/vegan truffles
- Make ready Gold cake glitter spray (we used Cake Décor Glitter Pump-Powder)- optional
They are soft, chewy and have a cake like texture. As mentioned earlier these vegan double chocolate cookies have a very soft, cake-like texture. My mother-in-law felt that it needed a bit more sweetness but she. Chocolate and cake are two of our favourite things, so what's not to love about this indulgent cake?, from BBC Good Food magazine.
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.
Yes, because of the coconut oil, this cake can be kind of "runny", however, it firms up just perfectly! I think it would totally work in cupcake form. I'd maybe double line the cupcake tin. My only "worry" is that the liners would get oily, but like I said, the cake will firm up just fine. Making your own dairy-free chocolate is easy!
So that is going to wrap it up with this exceptional food double chocolate celebration cake | eggless | vegan | easy | dairy free recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
