Cute! I helped Nathalie at work to make a cake for her little brother Aaron’s 8th birthday this weekend. It’s a dirt race-track with grass, if you can’t tell!
Cake is eggless chocolate cake with vegan chocolate buttercream, the grass is tinted vanilla buttercream.
The banner may be my proudest moment, so THAT’S why I bought those tiny wooden pegs!
Vegan Chocolate Cake/Cupcakes
I made this recipe for this month’s Twitter’s Hottest Home Baker challenge – but the end results looked a little too poo-like for me to enter. They were delicious though!
I’m not vegan, but I have an eight year old cousin who can’t eat eggs or nuts, so these were made with him in mind. My mum’s gluten free – so for her, I’d take out the flour and a tablespoon worth of oil, and use 1 cup of ground almonds and ½ cup rice flour instead. Winner.
- 1 ½ cups standard flour
- 1 tsp baking soda
- 1/3 cup cocoa
- 1 cup sugar
- ½ cup canola oil
- ½ cup water
- ½ cup pulp-free orange juice
- 1 tsp vanilla essence
- 1 tsp malt vinegar
Sift flour, baking soda and cocoa together, stir in sugar.
In a separate bowl, combine canola oil, water, orange juice and vanilla essence.
Mix wet and dry mixtures together, then stir the malt vinegar through just before pouring the mixture into your cake tin/muffin tray.
I baked mine in a silicone muffin tray at 180 degrees celsius for 10-15 minutes, and found that they only rose up a little bit.
For icing, I used icing sugar, cocoa, orange juice and a tiny bit of canola oil.