Chocolate Cake with Strawberries

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Description/Key words:

• Vegan 
• Plant based
• Quick bake
• Easy bake

Portion:

• 1 cake (12 slices)

Equipment:

• Bowl for mixing
• Sauce pot
• 2 x 9inch round baking pans
• Flour strainer
• Spoon for mixing
• High-speed blender

Ingredients: 

For the cake

• 1.5 Cups (375ml) oat milk
• 3 tablespoons lime juice 
• 1 cup (220g) vegan butter
• 3 tablespoons Agave syrup
• 2.5 cups (300g) plain flour
• 1 cup (200g) coconut sugar
• 5 tablespoons raw cocoa powder
• 3 tablespoons baking powder
• 1 tablespoon baking soda

For the frosting

• 0.5 cup (110g) vegan butter
• 1 cup (200g) coconut sugar
• 5 tablespoons raw cocoa powder
• 3 tablespoons water
• 1 packet (220g) Strawberries

Method:

–Preheat the oven to 350°F/180°C.

-Lightly grease 2 x 9inch round baking pans.

-Stir the lemon juice into the milk and set aside to thicken into buttermilk.

-In a pot over low heat, melt the butter and syrup together. Set aside to cool slightly.

-Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and mix.

-Pour the milk and melted butter/syrup mixture over the flour mixture and stir well until smooth.

-Divide the mixture equally between the two prepared baking pans and bake for 30-35 minutes.

-Allow the cakes to cool in the tins for few minutes, then turn out onto a flat surface to cool completely.

-Meanwhile, to make the frosting mix together all ingredients until smooth butter mixture.

-When the cakes are completely cold, sandwich together with half of the frosting. Spread the remaining frosting over the top of the cake.

-Decorate with fresh Strawberries.

-Enjoy your cake!