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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

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Rich Vegan Chocolate Cake

Rich Vegan Chocolate Cake
Rich Vegan Chocolate Cake
Rich Vegan Chocolate Cake
Rich Vegan Chocolate Cake
Rich Vegan Chocolate Cake
Rich Vegan Chocolate Cake

Looking for the ULTIMATE Vegan Chocolate Cake recipe?  This cake is moist, fudgy, and so chocolatey – it’s delicious!

Rich Vegan Chocolate Cake

Ingredients

• 350ml almond milk
• 1 tbsp. apple cider vinegar
• 250g cane sugar
• 150 ml oil ( olive, vegetable)
• 2 tsp. vanilla paste
• 220g plain/gluten free flour
• 4 tbsp. cacao powder
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• Pinch salt

Frosting
• 400g vegan dark chocolate melted
• 1 tin coconut milk cream refrigerated (white part scooped out)

Method

• Line a 2 x 8” springform tins.
• Preheat the oven to 180°C.
• In a large bowl combine all the cake ingredients using a balloon whisk.
• Spoon this mix into two lined tins dividing evenly.
• Bake for 25 minutes.
• Let cool fully before assembling.
• For the frosting. Remove the coconut milk tin from the fridge and open, scoop out the hardened white part ( the cream) there should be 3-4 tbsp. Melt the chocolate and stir in the coconut cream. Stir until there are no lumps. The chocolate will thicken into a creamy spread.
• Layer up the cake by spreading half the mix between the two sides of cake and a layer on top.
• Finish off by adding winter berries to top it off.

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