baking, dessert, sweet

MINI THREE TIER CHERRY CHOCOLATE CAKE (vegan)

Ingredients

For the cake:
6 tablespoons aquafaba*
100g caster sugar
150g self raising flour
25g cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
4 tablespoons soy milk
6 tablespoons vegetable oil

For the cherry jam:
150g frozen cherries
75g sugar
1 tablespoon water
1 tablespoon chia seeds

For the icing:
25g vegetable shortening
25g vegan butter
85g icing sugar
15g cocoa powder
1 tablespoon soy milk

*Aquafaba is the liquid from a can of chickpeas.

Method

1. In a bowl, beat together the aquafaba and caster sugar until frothy. Stir in the soy milk and oil.

2. In a separate bowl, mix together the dry ingredients for the cake, then add to the bowl with the wet ingredients. Stir to combine.

3. Place three cookie cutters (diameters approx. 11cm, 10cm and 9cm) on a lined baking tray. Spoon in the cake mixture until it reaches halfway up each cookie cutter.

4. Bake at 175 degrees celcius for around 20 minutes, until a toothpick placed into the centre of the cakes comes out clean. Leave to cool.

5. While the cake layers are cooking, make the cherry chia jam. Place the cherries, sugar and water into a small saucepan. Bring to the boil and then simmer for 10-15 minutes, until it has started to thicken. Take off the heat, mix in the chia seeds and leave to cool.

6. Once the layers are cool, you can assemble the cake. Put the largest layer at the bottom, cover with a layer of the jam, etc. If you wish, you can sprinkle some icing sugar over the top layer.

7. To make the icing, beat together all ingredients briefly until combined. Pipe the icing over the top layer.

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