Good evening, you gorgeous lot.
I awoke today with a newfound sense of positivity after (frankly) a bit of a shock when I woke yesterday morning. I’ve been busy in my kitchen all day working on a new tutorial for Cake Decorating Heaven Magazine and preparing for The Cake & Bake Show in Manchester this weekend.
Who’s coming along? I’ll be there on Sunday 13th November with two different classes for you to enjoy, a session in the Slice of Advice area, and a book signing at The Big Green Bookshop.
I thought I would share with you my recipe for a Vegan Dairy-Free Chocolate Cake. It’s super easy to make by using the same recipe that I use for my Vegan Dairy-Free Chocolate Cupcakes and multiplying all the ingredients by the number of 8″ cake tins that you are going to use.
So, if you want to bake a cake with two layers of sponge, use the ingredients x2 but if you want to bake a mammoth monster of a cake like mine with three layers, you’ll need the ingredients x3.
The cakes will take around 30-35 minutes in an oven pre-heated to 180°C until risen, springy, and a tester comes out clean.
Split and fill with Vegan Chocolate Buttercream for a tasty teatime treat with zero cruelty to anything but your waistline.