Easy Baileys Chocolate Cake
If you want something super easy to make, moist, chocolatey, indulgent and delicious then here’s your answer! Perfect for a lazy Christmas afternoon 🙂
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Total time
45
Meal
- vegan-desserts
Servings
10
Ingredients
Cake
Dry ingredients
- 250g/2 cups self-raising flour
- 1¼ tsp baking powder
- 45g/3/8 cup cocoa powder
- 170g/¾ cup golden caster sugar
- Pinch salt
Wet ingredients
- 150ml/⅔ cup soya milk
- 130ml/½ heaped cup vegan Baileys Almande or you can make your own using our delicious recipe
- 80ml/⅓ cup flavourless oil
- 1 tsp vanilla extract or paste
Icing
- 500g/4 cups icing sugar, sieved
- 80g vegan spread (Naturli spreadable is our favourite)
- 60ml vegan Baileys Almande or you can make your own using our delicious recipe
- 1 tsp vanilla extract or paste
Topping
- Grated vegan chocolate of your choice
Instructions
Cake
- Preheat the oven to 180ºC (fan)/350º/Gas Mark 4.
- Line a medium-large loaf tin with baking parchment.
- In a large bowl, mix together the dry ingredients then set aside.
- In a large jug, mix together all the wet ingredients.
- Pour the wet ingredients into the dry and gently combine without over-stirring.
- Transfer the mixture into the lined loaf tin until evenly distributed. Give the tin a tap on the work surface before placing it in the oven.
- Bake in the oven for 20 minutes, remove and test with a knife. If it needs extra time then cover the top of the tin with foil and place back in the oven for a further 10 minutes.
- Remove and leave to thoroughly cool before icing.
Icing
- Mix all of the ingredients together using an electric whisk.
- Spread evenly over the top of the cake.
Topping
- Grate your favourite milk/dark vegan chocolate and sprinkle over the top of the cake.
Keywords
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