How to Prepare Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE Quick

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Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE

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We hope you got benefit from reading it, now let's go back to double chocolate celebration cake | eggless | vegan | easy | dairy free recipe. To cook double chocolate celebration cake Here is how you cook it.

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

  1. Take of Dry Ingredients.
  2. Get of self-raising flour.
  3. Get of icing sugar.
  4. Take of cocoa powder.
  5. Get of baking powder.
  6. Take of salt.
  7. Use of Wet ingredients:.
  8. Take of soya milk.
  9. Use of chopped chocolate/vegan chocolate.
  10. You need of sunflower oil.
  11. Prepare of Apple Cider Vinegar.
  12. Prepare of vanilla extract.
  13. Prepare of Maple Syrup.
  14. Provide of Icing:.
  15. You need of ready-made icing (we used Cadburys)/vegan icing.
  16. Provide of Topping:.
  17. Provide of Large Strawberries, cut in half.
  18. Provide of Truffles/vegan truffles.
  19. Get of Gold cake glitter spray (we used Cake Décor Glitter Pump-Powder)- optional.

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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