Vegan and gluten-free chocolate cake baking mix
We’ve named our scrumptious vegan chocolate cake baking mix ‘smile seeker’ because there’s no dessert we think is more grin-inducing than this one. It’s everything you’d want a chocolate cake to be; thick, squidgy, rich and indulgent – but thanks to our organic, all natural ingredients it won’t make you feel icky afterwards.
While our other baking mixes, like vegan chocolate brownies or oat and cranberry cookies make for a divine snack, our advice is if you’re gonna go for chocolate cake, really go for it. That’s right, this is the perfect thing for a birthday or dinner party where you can show off your efforts to a whole crowd. We’d also recommend going to town on the decoration of your cake, too.
Below you’ll find not only a recipe for vegan chocolate cake using our gluten free, dairy free, organic and all-natural baking mix, but also a how-to on making your own vegan chocolate icing. Once it’s slathered in that, though, it’s up to you. Edible glitter, flower petals, sweets or fruit – whatever you choose to decorate, enjoy!
Vegan, dairy-free, gluten-free, and all the ingredients used to make them are approximately 100% natural.
Use rice and organic soybeans
No dairy products
No artificial food processing agents added
Non-genetically modified products
Unrefined cane sugar*, buckwheat flour*, brown rice flour*, cocoa powder*, tapioca flour*, inulin (2%), gluten-free baking powder (mono calcium phosphate, corn starch, sodium bicarbonate), raising agent (bicarbonate of soda), salt. * Ingredient from organic agriculture.
Manufactured in a facility that handles nuts.
How to make?
63g vegetable oil
220g (1 cup) any dairy-free milk
20g (1 tbsp) agave or honey
1 tub of chocolate icing (or make one yourself – see the recipe below!)
2 x 16-18cm cake tins (if you only have 1 tin, then bake the layers separately)
Preheat the oven to 170°C. Grease your cake tins with vegetable oil. In a deep bowl, mix vegetable oil, milk, agave syrup (or honey) and cake mix together until smooth.
Pour the cake mixture evenly into two greased cake tins. Bake in the centre of the oven for 20 mins or until a rounded knife inserted fully into the centre of the cake comes out clean.
Once ready, cool on a wire rack. Take the first cake layer and cover generously with chocolate icing. Top with the second layer and smother with the remaining icing. Decorate with raspberries or nuts as desired. Enjoy!
Certified by The Organic Food Federation
Vegan Icing Recipe
340g vegan chocolate chips
120ml dairy-free milk
112g coconut oil
1tsp vanilla extract
Pinch of salt
To make icing, combine chocolate chips, milk, coconut oil, vanilla extract and salt in a saucepan over medium-low heat. Stir until melted and smooth. Let the pan cool for 15 mins and then place in the refrigerator for 10-20 mins, stirring every 5 mins or until firm enough to spread on the cake. Once ready, cover your cake with the icing and decorate with raspberries!
Country of Origin: UK