Vegn Choc Cake

Vegan Chocolate Cake

I blame Linz for this one! It is a modified recipe of a cake using Vegan (Almond) Baileys – as I didn’t have any!

I used a half recipe, baked in a 20cm square tin, but the full recipe uses three 20cm round tins.

 

Ingredients for the Cake

Combine together in a bowl/jug

540ml Almond Milk                                                               

2 1/4 teaspoons Cider Vinegar                                         

350g Caster Sugar

                                                                                                                                                         

Combine together in a seperate bowl                               

225ml Vegetable Oil

2 teaspoons Vanilla Extract (I use Neilsen Massey)             

345g Plain Flour                                                                       

120g Cocoa                                                                             

1 ¼ teaspoons Baking Powder                                               

1 ½ teaspoons Bicarbonate of Soda                                   

 Pinch of Salt      

All the wet ingredients into the dry and mix well.

Pour into a prepared tin / tins and bake for 30 mins at 180oC

 

For the Filling

250g Vegan Spread (I used Vitalite)

600g Icing Sugar

10g Cocoa

5g Instant Espresso Powder

1 Teaspoon Vanilla Extrac

Whip the spread until it is sort and fluffy. Combine all the dry ingredients, and sift into the whipped spread. Mix until combined (It gets a bit dusty!) Add the vanilla extract and mix well. Cover the bowl and pop into the fridge to chill.

 

For the Topping

200g Dark Choc Chips

180g Almond Milk (Yep, I weigh this)

Place the Choc Chips into a bowl.

Place the milk into a microwaveable jug and heat until steaming.

Pour the warmed milk over the choc chips. Leave foe a couple of minutes, then stir to combine and mix well. It will be quite runny at this stage, but don’t worry. Pop it in the fridge to cool and it will firm up.

 

Assembly

Once the cakes are cooked and cooled, sandwich them together with the filling. You can cover the outsides as well if you wish, but for me, this is too sweet, so I just use the filling in between the cakes.

Once the topping has cooled and thickened, spread over the top of the cake (You can also let it drip down the sides if you wish!)

 Pop the cake back in the fridge for a short time to firm up, then cut into slices and enjoy!