Vegan.Happy World Vegan Day! I am so excited to share a cake I made in collab with ‘The Chickpeeps Podcast’.Chickpeep’s is a weekly vegan podcast ran by Evanna Lynch, Monoko Hill, Taylor Star, and Robbie Jarvis.As its the launch of Chickpeeps season 2, they asked me to make them a celebration cake, and how could I say no..I’m a huge fan of Chickpeeps- haha!This cake is a 3 tier vegan chocolate cake, with orange flavoured buttercream, an edible paper fault line, topped with sprinkles and woodland cake toppers!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-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 butter-cream -210g of dairy-free butter-500g of icing sugar-1 teaspoon of orange extract-Dairy-free milk (if needed)Extras-Vegan sprinkles-Edible gold paint…To make the cakesStep 1- Preheat your oven to 180 degrees c and line three 6 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 and orange extract.Whip together until combined, light and fluffy.Add a splash of dairy-free milk if too thick.Step 2- Stack and fill the cakes, then crumb coat the whole cake with the buttercream and pop into the fridge to set. This will take around 1 hour.How to create the fault lineStep 1- Add a thick layer of buttercream to the outside center of the cake.Step 2- Print out your chosen design onto edible paper and press it onto the soft buttercream. Step 3- Add a thick layer of buttercream to the top and bottom of the cake, leaving the graphic, and using a cake scraper or large spatula, smooth out the buttercream.Check out this amazing tutorial I found on Youtube! Step 4- Paint the edges of the buttercream (the fault line) with edible gold (optional).To decorate, I added leftover buttercream into a piping bag fitted with a medium open star tip nozzle and piped some swirls around the top of the cake, added on some vegan sprinkles and topped the cake with woodland cake toppers.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!…Check out Chicpeeps here.This is a paid collaboration with Chickpeeps. A huge thank you to Chickpeeps for collabing on this recipe with me!Discover Chickpeeps on social mediaInstagram- https://www.instagram.com/chickpeepspod/Twitter- https://twitter.com/chickpeepspodMake 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!
Chickpeep’s is a weekly vegan podcast ran by Evanna Lynch, Monoko Hill, Taylor Star, and Robbie Jarvis.
As its the launch of Chickpeeps season 2, they asked me to make them a celebration cake, and how could I say no..I’m a huge fan of Chickpeeps- haha!
This cake is a 3 tier vegan chocolate cake, with orange flavoured buttercream, an edible paper fault line, topped with sprinkles and woodland cake toppers!
Extras
-Vegan sprinkles
-Edible gold paint
…
Step 1- Add a thick layer of buttercream to the outside center of the cake.
Step 2- Print out your chosen design onto edible paper and press it onto the soft buttercream.
Step 3- Add a thick layer of buttercream to the top and bottom of the cake, leaving the graphic, and using a cake scraper or large spatula, smooth out the buttercream.
Check out this amazing tutorial I found on Youtube!
Step 4- Paint the edges of the buttercream (the fault line) with edible gold (optional).
To decorate, I added leftover buttercream into a piping bag fitted with a medium open star tip nozzle and piped some swirls around the top of the cake, added on some vegan sprinkles and topped the cake with woodland cake toppers.
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!
Check out Chicpeeps here.
This is a paid collaboration with Chickpeeps.
A huge thank you to Chickpeeps for collabing on this recipe with me!
Discover Chickpeeps on social media
Instagram- https://www.instagram.com/chickpeepspod/
Twitter- https://twitter.com/chickpeepspod
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I 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!
