Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, double chocolate celebration cake | eggless | vegan | easy | dairy free. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious. EGGLESS
To begin with this particular recipe, we must prepare a few components. You can cook double chocolate celebration cake | eggless | vegan | easy | dairy free using 19 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:
- Take Dry Ingredients
- Make ready 2 cups self-raising flour
- Make ready 1.25 cups icing sugar
- Make ready 0.5 cups cocoa powder
- Make ready 1.5 tsp baking powder
- Get 0.5 tsp salt
- Take Wet ingredients:
- Prepare 2 cups soya milk
- Prepare 0.3 cups chopped chocolate/vegan chocolate
- Prepare 0.25 cups sunflower oil
- Make ready 1 tsp Apple Cider Vinegar
- Make ready 1.5 tsp vanilla extract
- Prepare 2 Tbsp Maple Syrup
- Make ready Icing:
- Get 400 g ready-made icing (we used Cadburys)/vegan icing
- Make ready Topping:
- Take 4 Large Strawberries, cut in half
- Make ready 8 Truffles/vegan truffles
- Get Gold cake glitter spray (we used Cake Décor Glitter Pump-Powder)- optional
I top with a variety of fruits including strawberries, raspberries, blue berries & kiwi.. Find A Recipe: Recently on Eggless Cooking! Mary Berry's chocolate cake is a real classic. With a rich, moist chocolate sponge covered in ganache, this cake is the ultimate treat.
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.
Mary Berry's chocolate cake is a real classic. With a rich, moist chocolate sponge covered in ganache, this cake is the ultimate treat. Fortunately, there's an easy—and healthy—way to whip up the first meal of the day while avoiding meat, dairy, and other animal-derived ingredients (yes, even honey). We're talking veggie-packed goodness with all the yumminess of an easy and delicious breakfast casserole recipe , or a super decadent Tater Tot casserole. Go Dairy Free is the leading website for information on the dairy-free diet.
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