Recipe of Quick Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE

Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE. Order Online Today, UK Mainland Delivery. Two flavours to choose from – vegan chocolate cake and vegan carrot cake. Our vegan cakes are hand-made in our bakery and delivered anywhere in the UK.

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Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, double chocolate celebration cake | eggless | vegan | easy | dairy free. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.


To begin with this particular recipe, we must 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 it.

The ingredients needed to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:

  1. {Prepare of Dry Ingredients.
  2. {Make ready 2 cups of self-raising flour.
  3. {Get 1.25 cups of icing sugar.
  4. {Make ready 0.5 cups of cocoa powder.
  5. {Make ready 1.5 tsp of baking powder.
  6. {Prepare 0.5 tsp of salt.
  7. {Get of Wet ingredients:.
  8. {Make ready 2 cups of soya milk.
  9. {Take 0.3 cups of chopped chocolate/vegan chocolate.
  10. {Prepare 0.25 cups of sunflower oil.
  11. {Get 1 tsp of Apple Cider Vinegar.
  12. {Make ready 1.5 tsp of vanilla extract.
  13. {Make ready 2 Tbsp of Maple Syrup.
  14. {Make ready of Icing:.
  15. {Make ready 400 g of ready-made icing (we used Cadburys)/vegan icing.
  16. {Take of Topping:.
  17. {Take 4 of Large Strawberries, cut in half.
  18. {Make ready 8 of Truffles/vegan truffles.
  19. {Get of 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:

  1. Add dry ingredients to a blender (using the dough tool), and blend on low until ingredients have combined.
  2. 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.
  3. Add the wet mixture in to the dry ingredients and blend on a low setting until it has combined and is smooth.
  4. Spray x 2 8-inch cake tins with sunflower oil until coated.
  5. Split the cake mixture in half, pour into the tins and spread out evenly.
  6. 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.
  7. 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..
  8. 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.
  9. Place the other cake half on top and use the remaining icing to cover the cake.
  10. Arrange strawberries and truffles on the top and spray liberally with glitter spray.
  11. Place in the refrigerator for 3 hours to set.
  12. Once you’re ready to serve, cut in to slices..

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