Happy Valentines Day💕💕💕
Hope each and everyone of your days is filled to the brim with Love and happiness🌱
Here’s a quick vegan chocolate cake recipe I whipped up using some of the ingredients from @foodloversmarket YOU FIRST range 💗
All you need is:
Measuring cups and spoons
Time 30-35 minutes
1&1/2 cups of all purpose cake flour
1 cup of sugar of your choice
1 teaspoon of baking powder
1/2 a teaspoon of baking soda
1/2 a cup of cocoa powder
pinch of salt
1 tablespoon of coffee granules
1/3 cup of YOU FiRST coconut oil(melted)
1 cup of YOU FIRST coconut milk
1/4 cup of melted vegan chocolate ( I used the midnight velvet by Beacon which can be found almost everywhere)
a teaspoon of vanilla essence
a teaspoon of YOU FIRST apple cider vinegar
Preheat your oven to 180c.
Mix together all of your dry ingredients except for the coffee.
In a separate mixing bowl, mix together the melted coconut oil, vanilla essence and melted chocolate.
Add to your cup of coconut milk the apple cider vinegar and allow it to sit for 2 minutes until it turns into a vegan “buttermilk”
Mix the coffee into the chocolate and oil mix.
Add the buttermilk mixture to the coffee and chocolate mix.
Combine the wet and dry ingredients and mix until smooth.
Pour into your oiled cake tins and place into the oven to bake for 25 minutes.
While the cake is baking you can get started on the icing:
You will need:
1 bottle of Orley Whip
2 tablespoons of cocoa powder
1 teaspoon of vanilla essence
3 tablespoons of sweetener of your choice( syrup or sugar)
Beat up the orley whip and stir in the rest of the ingredients.
Place in the fridge while the cake continues to bake.
Once the cake has finished baking, remove from the tins and allow to cool.
Now the real fun part starts.
Place the first half of your cake down on the plate. I like to put some jam in between the two layers( strawberry or apricot)
Once your two layers are on top of each other, spread the icing evenly.
Sprinkle with toasted coconut and strawberries and enjoy 💕💕💕#foodloversco