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Chocolate Birthday Cake
Ingredients
- Serves 15
For the cake: - 150g dairy free spread (at room temperature)
- 300ml oat milk
- 1 tbsp apple cider vinegar
- 150g Chocolate Huel Powder
- 150g self raising flour
- 200g golden caster sugar
- 2 tbsp cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- For the buttercream:
- 100g dairy free dark chocolate
- 200g dairy free spread (at room temperature)
- 300g icing sugar
- 5 tbsp cocoa powder
- 1 tbsp oat milk (plus more if needed)
Instructions
- Heat the oven to 190C and grease the base and sides of 2 x 20cm cake tins with dairy free spread. Line these with baking parchment.
- Put the dairy free milk in a jug with the vinegar. Put all the other cake ingredients into a large bowl and pour over the milk mixture and mix until smooth. Divide the mixture between the prepared tins and bake for 25-30 minutes until a skewer comes out clean. Leave to cool then turn out onto wire racks.
- For the buttercream, melt the chocolate in the microwave or in a bowl over simmering water. Whilst the chocolate is cooling down slightly, beat the dairy free spread and icing sugar together with a wooden spoon and sift in the cocoa powder. Pour in the melted chocolate and milk and mix until smooth.
- Sandwich the layers of chocolate together with half of the buttercream then pile the rest on top of the cake.
Nutrition (per portion)
kcal 450 g %TE % fat 27 54 % protein 4 4 % carbs 46 41 of which sugars 33 30
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