Vegan, gluten-free, wheat-free.It was my sister’s birthday yesterday (3rd October) and shes always asked me to make her a Harry Potter cake, in particular, the cake Hagrid gives Harry in the first Harry Potter film.This is a vegan and glutenfree chocolate cake, with coffee buttercream, a caramel core, frosted in vanilla buttercream.Preparation- 10 minutesBaking time- 28-30 minutesServes- Approximately 10-12Level- Medium…Ingredients for the cake-480ml of dairy-free milk -2 teaspoons of apple cider vinegar-420g of self-raising flour (I use Doves Gluten-free)-2 tablespoons of cocoa powder-470g of golden caster sugar-1 teaspoon of baking powder-1 teaspoon of bicarbonate of soda-120g of coconut oil (melted)Ingredients for the buttercream -210g of dairy-free butter-500g of icing sugar-1 teaspoon of vanilla extract-Dairy-free milk (if needed)+-Cocoa powder-Ground coffee-Pink & green food gelExtras-Caramel sauce …To make the cakesStep 1- Preheat your oven to 180 degrees c and line two 8 inch cake tins with grease-proof paper.Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.Step 3- In a large mixing bowl; sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine.Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine. Step 5- Add the wet ingredients into the dry ingredients and mix.Step 6- Pour equal amounts of batter into the lined cake tins.Make sure to tap the tins on the worktop to remove any air bubbles.Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.Step 8- Place the cakes on a cooling rack and allow to cool fully.Once cool, pop them into a sealed container to keep them fresh before frosting.To make the buttercreamStep 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.Step 2- Divide the buttercream into 3 separate bowls.Step 3- Add 2 tablespoons of cocoa powder and 1 teaspoon of cooled brewed espresso into one of the bowls (for the filling), 2 drops of pink food gel into the second bowl and green food gel into the third.Add a splash of dairy-free milk if too thick.Step 4- Stack and fill the cake with chocolate coffee buttercream, then crumb coat the whole cake with the pink buttercream and pop into the fridge to set. This will take around 1 hour.Step 5- Coat the cake with the pink buttercream.Step 6- Add the green buttercream into a piping bag fitted with a small round tip nozzle and apply your writing on top of the cake.To make it look like the cake from the film, using a knife, add a crack onto the top of the cake (ad seen in the images).Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. Best eaten within a few days!Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.Best eaten within a few days!PIN MEMake sure you follow me on my social mediaMy Instagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say hi!Share and follow me for more yummy posts to come!
