Thank You! 100% Of You Voted For Me To Share ? Recipes On

thank you 100% of you voted for me to share  recipes on multip img 0 c26cb913
thank you 100% of you voted for me to share recipes on multip img 0 c26cb913



Thank you! 100% of you voted for me to share ? recipes on my grid ~ & I thought we better start with the important stuff…Vegan Chocolate Fudge Cake ? Swipe for ingredients, method below
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1. Preheat oven to 350° Lightly grease 2- 9” round non stick cake pans &/or line with parchment paper & lightly grease.
2. In a small bowl add the plant milk & vinegar, this is your “Buttermilk mixture”, stir & set aside.
3. In a medium bowl add the dry ingredients & stir to combine, set aside
4. In a large mixing bowl add the chocolate pieces & boiling water, let sit for a minute. Now add the cocoa powder & whisk it until smooth. Then add in rest of ‘Wet Ingredients’ including ‘Buttermilk mixture’, whisk it until it’s combined.
4. Next add the dry ingredients & whisk until it’s smooth. Do not over mix.
5. Pour the cake batter into your 2 prepared baking pans. Bake for 30-35 mins or until a toothpick inserted into the centre of cake comes out clean or with a few crumbs.
6. Cool the cakes in pans for 10-15 then remove cakes & cool completely on racks before icing.
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Dairy free Chocolate ganache:
1. Add chocolate pieces to a large DRY mixing bowl
2. Heat the coconut cream on stove until hot, don’t let it simmer. Pour the cream over chocolate mixture. Let it sit for a minute then add the cocoa and vanilla. Whisk it until smooth.
2. Refrigerate for 1 hour, whisking after 30 minutes. If the icing seems too soft after 1 hour, leave it in the fridge & check every 15 minutes until you have a good consistency.
3. Once cake is completely cool, frost the cake! Enjoy!
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By @cheeky_chickpea_

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