Eggless Chocolate sponge and Chocolate Buttercream
Ingredients
Ingredients:
- 245 g self raising flour
- 40 g cocoa I use @greenandblacks
- 1 tsp baking powder
- 1 tsp salt
- 170 g sugar
- 150 ml oil
- 250 ml milk/plant milk of choice
- 1 tsp vanilla extract
- 1 tbsp GROUND flax
- 2 tbsp water
Choc butter cream (enough for one layer):
- 100 g softened unsalted butter/vegan butter
- 100 g icing sugar
- 25 g cocoa
- 1 tbsp milk of choice
- 1 tsp vanilla extract
Instructions
Method:
- Preheat your oven to 160'C fan or 180'C conventional
- Mix your ground flax with the water and allow to sit for 5-10 minutes to thicken
- Mix your oil, sugar and vanilla together, either with a whisk or a paddle attachment on a mixer
- In a separate bowl, mix your flour, cocoa, salt and baking powder
- Add your flax mix to your oil and sugar mix once flax has thickened and continue to whisk
- Add half your milk, and whisk
- Sieve in half your flour mix and fold the batter
- Add your remaining milk, followed by the remaining flour, and continue to fold until all incorporated
- Bake for around 35-40 minutes or until tooth pick comes out clean
Buttercream:
- Whisk your unsalted butter, vanilla, and icing sugar, add the icing sugar gradually
- Sieve in your cocoa powder and continue to whisk, add milk if required to loosen the mixture
- Frost the cake once completely cooled
Notes
See blog post for information on cupcakes and layers