No messing about here, let's get baking...
Serves 10 -12
Ingredients
Cake batter
- 150g Dairy Free Butter (I use Vitalite)
- 300ml Hazelnut Milk (I use Innocent)
- 2 tbsp White Wine Vinegar
- 300g Self-Raising Flour
- 200g Caster Sugar
- 15g Cocoa Powder
- 1 tsp Bicarbonate Soda
- 1 tbsp Instant Coffee
Buttercream
- 200g Dairy Free Butter
- 400g Icing Sugar
- 10 tbsp Cocoa Powder
- 1-2 tbsp Hazelnut Milk
Method
- Pre-heat oven to 180C / 160C fan. Line two 20cm cake tins with parchment paper and leave to one side.
- In a large bowl add the dairy free butter and sugar and beat until light and fluffy.
- In a jug add the hazelnut milk and vinegar and whisk together, it might split but don't worry this is fine.
- Add the flour, cocoa powder, bicarbonate soda and coffee into you mixing bowl and fold into the butter. Gradually pour the milk over and keep folding into the cake batter until everything is fully combined.
- Divide the cake batter between the two cake tins and level with a palette knife. Place in the oven and leave to bake for 25-35 minutes, or until a toothpick comes out clean.
- Leave to cool in the tins on a cooling rack. Meanwhile you can prepare the buttercream.
- To make the buttercream you will need room temperature butter. Place the butter in a bowl and mix using a stand mixer or electric whisk for around 5 minutes. The butter should start to look whiter instead of yellow. Then gradually add the icing sugar, cocoa powder and hazelnut milk until fully combined.
- Once the cakes have cooled, remove from the tins and pipe a layer of buttercream onto the top of the first cake. Place the other cake onto this and decorate with the remainder of the buttercream.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use then #beckysbakes to showcase your baked goods so I can see your creations <3
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