Ingredients
serves 10–12- 360ml soya milk
- 1 tbsp apple cider vinegar
- 260g self-raising flour
- 50g cocoa powder
- ¾ tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp sea salt
- 150g caster sugar
- 110ml vegetable oil
- 2 tsp vanilla extract
- 2 tsp instant coffee, dissolved in 2 tbsp water
- Peanut butter icing (see recipe)
Directions
Cooking mode
Prevents device sleep
- Preheat the oven to 180°C. Line two 20cm cake tins.
- To make the plant buttermilk, add the apple cider vinegar to a measuring jug, followed by the milk and leave it to sit for two minutes.
- In a large bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
- In a measuring jug, add the buttermilk, then whisk in the oil, vanilla extract, coffee and sugar.
- Gradually whisk the wet ingredients into the dry until smooth. Do not over mix.
- Divide the batter evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean. Leave the cakes to cool completely before assembling.
- Make the peanut butter icing. Place in the fridge until ready to use. To assemble the cake, spread a thin layer of icing on each layer.
■ every day is treat day ■