Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, double chocolate celebration cake | eggless | vegan | easy | dairy free. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious. DAIRY FREE is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Double Chocolate Celebration Cake

To get started with this particular recipe, we have to prepare a few ingredients. You can have double chocolate celebration cake | eggless | vegan | easy | dairy free using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:

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

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Steps to make Double Chocolate Celebration Cake | EGGLESS | VEGAN | EASY | DAIRY FREE:

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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