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Alright, don’t linger, let’s approach this double chocolate celebration cake | eggless | vegan | easy | dairy free formula with 19 materials which are absolutely easy to find, and we have to process them at the very least through 12 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:

1. Prepare of Dry Ingredients
2. Require 2 cups of self-raising flour
3. Need 1.25 cups icing sugar
4. Take 0.5 cups for cocoa powder
5. Require 1.5 tsp baking powder
6. Prepare 0.5 tsp - salt
7. Provide for Wet ingredients:
8. Give 2 cups for soya milk
9. Give 0.3 cups - chopped chocolate/vegan chocolate
10. Take 0.25 cups of sunflower oil
11. You need 1 tsp - Apple Cider Vinegar
12. Need 1.5 tsp for vanilla extract
13. Give 2 Tbsp for Maple Syrup
14. Make ready Icing:
15. Get 400 g ready-made icing (we used Cadburys)/vegan icing
16. You need - Topping:
17. Prepare 4 of Large Strawberries, cut in half
18. Give 8 Truffles/vegan truffles
19. Get - Gold cake glitter spray (we used Cake Décor Glitter Pump-Powder)- optional

Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE steps:

1. Add dry ingredients to a blender (using the dough tool), and blend on low until ingredients have combined
2. 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
3. Add the wet mixture in to the dry ingredients and blend on a low setting until it has combined and is smooth
4. Spray x 2 8-inch cake tins with sunflower oil until coated
5. Split the cake mixture in half, pour into the tins and spread out evenly
6. 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
7. 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.
8. 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
9. Place the other cake half on top and use the remaining icing to cover the cake
10. Arrange strawberries and truffles on the top and spray liberally with glitter spray
11. Place in the refrigerator for 3 hours to set
12. Once you’re ready to serve, cut in to slices.

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