2 weeks Ago By VRC Team
Rich, gooey and chocolatey with delicious treats on top – an Easter delight for kids and adults. Ingredients Wet ingredients 385ml/13 fl oz unsweetened soya or almond milk 1 tbsp cider vinegar 125ml/1⁄2 cup neutral oil (eg rapeseed) 1 tbsp vanilla extract 3 tbsp golden syrup Dry ingredients 300g/21⁄3 cups self-raising flour 100g/3.5 oz cocoa powder 225g/1 cup golden caster sugar 2 tsp baking powder 1 tsp salt Vegan butter icing 150g/5.
3 oz vegan butter, chilled 11⁄2 tbsp vanilla extract 11⁄2 tbsp unsweetened plant milk (use a tiny amount extra bit by bit, if needed) 675g/24 oz icing sugar, sieved 75g/3⁄4 cup cocoa powder, sieved Topping Choose from a selection of Easter treats – we used Mummy Meegz Chuckie Eggs and Mummy Meegz Chickee Eggs Instructions Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line 2 round cake tins (approx. 20cm diameter).
Wet ingredients In a large jug, thoroughly whisk all the wet ingredients together and set aside for 10 minutes. Dry ingredients In a large bowl, stir all the dry ingredients together. Pour the wet ingredients into the bowl of dry ingredients and stir until combined (but don’t over-stir).
Evenly distribute the cake mixture between the 2 tins. Tap the tins on the side of the work surface (this stops the raising agents from working too quickly). Place them in the oven for 20-25 minutes or until a knife/skewer comes out clean.
Leave to cool completely. Vegan Butter Icing Using a balloon whisk, electric hand whisk, stand mixer or food processor, mix all the ingredients together until smooth and firm(ish). Transfer to the fridge to chill.
Assembly Remove one of the sponges from the tin and spread about half the butter icing over the top. Place the other half of the cake on top. Spread the remaining over the top of the cake.
Decorate with your Easter toppings..
