In our second recipe for the 12 Days Of Christmas series, Kev is cooking up quite a stir in the kitchen with this delicious dairy-free chocolate cake!
You’ll need;
Ingredients:
150g dairy-free spread, plus extra for the tins
300ml dairy-free milk, we used oat milk
1 tbsp cider vinegar
300g self-raising flour
200g golden caster sugar
4 tbsp cocoa powder
1 tsp bicarbonate of soda
½ tsp vanilla extract
For the buttercream:
100g dairy-free dark chocolate
200g dairy-free spread
400g icing sugar
5 tbsp cocoa powder
1 tbsp dairy-free milk, such as oat milk
Method:
STEP 1
Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
STEP 2
Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
STEP 3
To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
STEP 4
Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides.
Watch Kevin at work creating this fabulous treat for a festive desser over on TikTok here or on Instagram Reels here – and make sure to follow us too!
