ingredients
- 300ml plant based milk
- 2 tbsp apple cider vinegar
- 300g vegan butter
- 500g self raising flour
- 300g Sweet Freedom CHOC SHOT
- 50g Sweet Freedom FRUIT SYRUP
- 6 tsp baking powder
- 2 tsp bicarbonate of soda (baking soda)
- Sweet Freedom CHOC POT Chocolate Spread
- Toppings: raspberries, strawberries, edible flowers
make
- Preheat the oven to 180C/160C fan/Gas mark 4 (350F).Lightly grease two 8 inch cake tins.
- Stir the vinegar into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk.
- In a pan over a medium heat, melt the vegan butter and stir in the CHOC SHOT and FRUIT SYRUP.
- Set aside to cool.
- Sieve the flour, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
- Pour the milk and melted mixture over the flour mixture and stir well until it becomes a smooth batter.
- Divide the final mixture into the two tins and bake for 30-35 minutes or until an inserted skewer comes out clean.
- Allow the cake to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- When the cake is completely cold, ice the middle and top liberally with CHOC POT, fruit and edible flowers. Enjoy!
Thanks @chuffinggoodbakes for creating this for us, it looks beautiful! 🌼
