Last weekend we celebrated my BF’s birthday so of course I had to bake him a cake!
Chocolate is my favourite when it comes to anything sweet so he of course got what I like ;) haha.
And I have to say, this is probably one of my new favourites, it was soooo good.
The sponge is one of the best I’ve made, all sticky and gooey…mmm mmmm.
(Scroll for recipe)
(I made this one x3 for the cake)
2,5 dl sugar
50 g butter, room temp
1,5 dl non-dairy milk
4 TBSP cocoa
2,5 dl flour
1 tsp baking powder
1 tsp vanilla sugar
½ tsp salt
1 TBSP syrup
Preheat oven to 150 C.
Mix sugar and butter with a couple of TBSP of the milk.
Stir in all dry ingredients and then the milk and syrup. Do not overstir!
Pour into a non-stick pan and bake for about 15-20 min if you’re not multiplying the recipe.
When I used three times as much I baked it for 30-40 min. Make sure it sets and you should be fine. If you’re using it for a cake it should be harder, if not you won’t have to bake it for long as it’s nice to enjoy extra sticky!
RAW FROSTING (from Love and Lemons)
1 cup raw macadamia (soaked over night, drained and rinsed)
1 cup raw cashews (soaked over night, drained and rinsed)
½ cup non-dairy milk
½ cup maple syrup
4 TBSP coconut oil
2 tsp vanilla sugar
2 tsp lemon juice
1 tsp salt
Combine ingredients into a blender. Start on low and gradually increase speed. If it’s too thick, add a little bit of extra milk. Taste and add more sugar or lemon. Blend until very smooth.
Now, assemble the cake, I used three layers of sponge and frosting with sliced bananas in between.
I winged it when I made it, but I think I used something like;
400 g non-dairy butter
300 g powdered sugar
3 TBSP cocoa
A little bit of non-dairy milk to soften it.