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PLANT-BASED CHOCOLATE CAKE

prep
5 mins
cook
30 mins
serves
8
PLANT-BASED CHOCOLATE CAKE

METHOD

  • Preheat the oven to 390 degrees. Line the base of the cake tin with baking powder.
  • In a measuring cup, add the oat milk and apple cider vinegar together and set aside.
  • In a large bowl, put in the caster sugar and sieve the flour, cacao powder followed by baking powder, bicarbonate of soda and xanthan gum and salt. Mix ingredients well.
  • Pour the wet ingredients into the dry ingredients. Mix together using a whisk.
  • Divide the batter between the two prepared tins. Bake for 35-40 minutes.
  • Leave to cool in a tin for 5 minutes before moving this onto a wire rack.

FOR THE ICING

  • To make the icing, blend 1 ripe avocado and add the chocolate pots to the blender mix.
  • Spread an even layer of the icing on the cooled cakes and then place the other cake on top. Top the cake with the rest of the icing.
  • Decorate with mini chocolate eggs.
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