How to make a Chocolate Christmas Cake
Ingredients:
for the cake:
2 cups soya milk
2 tsp. apple cider vinegar
400g plain flour
60g of cocoa powder
1 tsp. baking powder
1 tsp. bicarbonate of soda
half tsp. salt
140ml rapeseed oil
330g unrefined sugar
2 tsp. vanilla essence
for the buttercream:
50g vegan margarine
50g trex
200g icing sugar
1 tbsp. cocoa powder
jam
Method:
grease 2 x 8” sandwich tins.
turn on oven to 180C, 160C Fan, 350F or gas number 4.
pour 2 cups of soya milk into a jug and add 2 tsp. of apple cider vinegar and set aside
in a bowl add:
400g plain flour
60g of cocoa powder
1 tsp. baking powder
1 tsp. bicarbonate of soda
half tsp. salt
140ml rapeseed oil
330g unrefined sugar
mix thoroughly.
measure out 140ml rapeseed oil and add to milk mixture.
add 2 tsp vanilla essence to milk mixture.
add milk mixture to dry mixture a little at a time, until all mixed in.
pour mixture into tins and bake in the oven for 40 minutes, until a sharp knife comes out clean.
leave the cakes on a rack to cool.
when cold spread jam on the inside of one sponge.
make buttercream by mixing the following together:
50g vegan margarine
50g trex
200g icing sugar
1 tbsp. cocoa powder
spread half the buttercream mixture on the inside of the other sponge and sandwich the sponges together.
use the rest of the buttercream to spread on the top of the cake. run a fork through it to make it look like wood, a bit like you would do to a yule log. sprinkle with some sieved icing sugar and add some cake decorations.
slice and serve, very yummy.
will keep for about 5 days before it goes stale. or you can freeze slices and defrost the slices a few hours before you want them.