Vegan, quick & easy.
Happy World Vegan Day!
This cake is quick & easy to make and will impress whoever you make it for.
It is light, fluffy and very rich in chocolate, paired with the filling of Nutella and vanilla buttercream….absolutely scrumptious
I really love the light crumb coat which gives a rustic, wood effect to a cake. It’s so simple but extremely effective and it brings life and texture to your cake!
This recipe creates the most scrumptious cakes each time, it will be your go-to recipe..I’m sure!
Happy Baking & Happy World Vegan Day!
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk (I use unsweetened almond milk)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-480g of golden caster sugar
-2 tablespoons of cocoa/cacao powder
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-1 teaspoon of vanilla extract
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three, 6-inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, cocoa/cacao powder, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the pre-heated oven and bake for 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.
Add in a splash of dairy-free milk if too thick.
You want the buttercream light and fluffy.
Step 2- Use the vanilla buttercream to fill and stack the cakes. With the leftover buttercream, add in 2 tablespoons of cocoa powder to make a chocolate buttercream for the outside layer.
If there is any buttercream left over, pop it into a sealed container to use for a different cake or cupcakes.
Step 3- Stack and fill the cakes with the buttercream.
Drizzle on some vegan ”Nutella” (optional) on top of the buttercream.
Step 4- Use the chocolate buttercream to apply a thin coat to the top and sides of the cake.
Run your spatula or bench scraper along the edge of the cake to scrape away any excess frosting. You should be able to clearly see the cake through the thin layer of the buttercream frosting.
Doing this, you’ll see some of the vanilla buttercream come through too.
Decorate the cake with a sprinkling of icing sugar and decorated 3 ingredient cookies.
I made some deers, trees and hedgehogs, decorated with my homemade vegan royal icing.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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