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Vegan Vanilla and chocolate cake

As used for the #babylosshourlive event held in Manchester in April.

This cake mix is very easy to use, and cake be used to make cupcakes as well as regular cakes. If you fancy using larger tins for wider thinner layers adjust the cooking time accordingly.

Vegan Chocolate Cake

  • 150g Plain Flour

  • 200g Caster Sugar

  • 100g Cocoa Powder

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • 250ml Soy Milk 

  • 2 tsp Vanilla Extract

  • 100ml Extra Virgin Olive Oil

  • 1 Tbsp Apple Cider Vinegar


Chocolate Ganache

  • 400ml can of full fat coconut milk

  • 800g of Dark Chocolate (Bournville chocolate is vegan)


Vanilla Sponge Cake

  • 220g Plain Flour

  • 200g Caster Sugar

  • 1 tsp Baking Soda

  • 1/2 tsp Salt

  • 240ml Soy Milk 

  • 2 tsp Vanilla Extract

  • 80ml Extra Virgin Olive Oil

  • 1 Tbsp Apple Cider Vinegar

Vanilla Frosting

  • 140g Dairy free spread (vitalite, flora free is good too)

  • 500g Icing sugar

  • 2 tsp Vanilla essence

  • A splash of soy milk

Method 


For the Chocolate and Vanilla Cakes


  1. Preheat the oven to 180C or Gas Mark 4, grease and line two 6” deep cake tins.

  2. Add all dry ingredients into a mixing bowl and mix to combine.

  3. Combine the Soy milk, Vanilla Essence, Olive oil and vinegar into a jug and mix.

  4. With the mixer on, slowly add the wet mixture to the dry ingredients, scrape down the sides of the bowl and mix again.

  5. Divide the mixture equally between the two cake tins.

  6. Bake for around 35-40mins, or until a skewer comes out clean.

  7. Leave the cakes in the tins to cool before turning out onto a rack

For the Chocolate Ganache


  1. Chop the chocolate finely and keep in a large heat safe bowl.

  2. Heat the coconut milk in a pan until just near boiling.

  3. Pour the heated coconut milk over the chopped chocolate and allow the melt for a few minutes before mixing to combine.

  4. As the coconut milk does not act in the same way as double cream would you may find you need to add more chocolate to thicken the ganache.


For the Vanilla Frosting


  1. Add the icing sugar and dairy free spread in the mixing bowl and combine with a whisk attachment. You should get a breadcrumb type mix

  2. Add a splash of soy milk to combine the mixture

  3. Now add the vanilla essence and whisk on a high speed to fluff up the buttercream


add Icing sugar to help thicken the buttercream if required

 
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