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DAIRY FREE is one of the most well liked of recent trending foods in the world. It's appreciated by millions daily. It's simple, it is fast, it tastes yummy. VEGAN
Eggless Double Chocolate Cake (VEGAN) Chocolate cake is everyone favourite dish from kids to older one all love chocolate cake. This Vegan Double Chocolate cake recipe has been specifically designed to deliver maximum chocolate flavor. It utilizes cocoa powder, semi-sweet chocolate and espresso for maximum flavor depth.
To get started with this recipe, we must prepare a few components. You can have double chocolate celebration cake | eggless | vegan | easy | dairy free using 19 ingredients and 12 steps. Here is how you cook it.
Composition needed to serve Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:
- Dry Ingredients
- 2 cups self-raising flour
- 1.25 cups icing sugar
- 0.5 cups cocoa powder
- 1.5 tsp baking powder
- 0.5 tsp salt
- Wet ingredients:
- 2 cups soya milk
- 0.3 cups chopped chocolate/vegan chocolate
- 0.25 cups sunflower oil
- 1 tsp Apple Cider Vinegar
- 1.5 tsp vanilla extract
- 2 Tbsp Maple Syrup
- Icing:
- 400 g ready-made icing (we used Cadburys)/vegan icing
- Topping:
- 4 Large Strawberries, cut in half
- 8 Truffles/vegan truffles
- Gold cake glitter spray (we used Cake Décor Glitter Pump-Powder)- optional
I used this recipe again two nights ago even when I had eggs because it is so easy! Recipe Index » Eggless Desserts » Eggless Cookies » Eggless double chocolate cookies recipe. I usually make chocolate chips cookies because it is my favorite, also many readers favorite too. They have also made it and enjoyed it.
Directions to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:
- Add dry ingredients to a blender (using the dough tool), and blend on low until ingredients have combined
- 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
- Add the wet mixture in to the dry ingredients and blend on a low setting until it has combined and is smooth
- Spray x 2 8-inch cake tins with sunflower oil until coated
- Split the cake mixture in half, pour into the tins and spread out evenly
- 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
- 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.
- 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
- Place the other cake half on top and use the remaining icing to cover the cake
- Arrange strawberries and truffles on the top and spray liberally with glitter spray
- Place in the refrigerator for 3 hours to set
- Once you’re ready to serve, cut in to slices.
Made without a single egg or dairy product, this egg-free and dairy-free chocolate cake is rich and flavorful, and tastes just like the real deal. Easy to make, moist, light & ridiculously tasty - this dairy free / vegan lemon cake is the best you will EVER taste! Click for recipe, tips, video + more! This Healthy Chocolate Pancakes Recipe is a special yet nutritious breakfast that is dairy-free & has no refined sugar! Because chocolate for breakfast is always a good choice!
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