Ingredients
Preparation
Preparation
Preheat the oven to 175 °C, at the fan-forced setting
Line a 22cm can pan with greaseproof paper and grease the sides with a bit of margarine.
Repeat the same process with a second tart pan.
Tip: You can use a silicone tart pan which requires neither greaseproof paper nor greasing.
Pour 2 glasses of the DELTA Vegetal almond drink in a jug, add the vinegar and stir.
In a food mixer bowl, place the sunflower oil, vanilla extract and sugar and beat vigorously.
In a separate bowl, place all the other dry ingredients for the chocolate cake and stir. Then sift them over the bowl with the liquid.
Divide the chocolate cake mix in two cake pans and bake them separately for approximately 20 minutes. You can tell when they’re ready if you insert a knife into the middle of the cake and it comes out clean.
Let them cool for 15 minutes, remove them from the pan, place them on a grate and let them cool completely.
Preparing the vegan frosting:
In a food mixer bowl pour 4 cups of powdered sugar, cocoa, vanilla extract and margarine, and beat vigorously for a few minutes.
Slowly add dollops of the almond drink until a homogenous frosting is obtained.
If the frosting is still runny, add powdered sugar and continue beating.
Making the cake:
Place the base of the cake on a platter.
Spread a generous dollop of frosting on the base, then place the second cake on top. With a spatula or knife, spread the rest of the frosting along the sides of the cake.
Add some candy drops—or any other garnishing you prefer—and enjoy!
We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)