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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, double chocolate celebration cake | eggless | vegan | easy | dairy free. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious. VEGAN

To get started with this 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 it.

The ingredients needed to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:
  1. Make ready Dry Ingredients
  2. Make ready self-raising flour
  3. Take icing sugar
  4. Get cocoa powder
  5. Make ready baking powder
  6. Take salt
  7. Get Wet ingredients:
  8. Make ready soya milk
  9. Take chopped chocolate/vegan chocolate
  10. Get sunflower oil
  11. Make ready Apple Cider Vinegar
  12. Prepare vanilla extract
  13. Get Maple Syrup
  14. Prepare Icing:
  15. Prepare ready-made icing (we used Cadburys)/vegan icing
  16. Take Topping:
  17. Get Large Strawberries, cut in half
  18. Take Truffles/vegan truffles
  19. Get 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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