With Mother's Day coming up why not treat your mum to a delicious cake?! This is really easy to make and so delicious she'll be sure to be impressed.
All you need is:
150g Dairy free butter
300 ml Dairy free milk - whatever you prefer
1 tbsp cider vinegar
300g Gluten free flour
1/2 tsp xantham gum
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp vanilla extract
For the topping:
50g Cocoa Libre Slab.
175g Plant Based double cream
Preheat your oven to 180C Fan and grease two 20cm sandwich tins.
Add the cider vinegar to the milk and put to the side.
In a large mixing bowl combine the rest of the ingredients, once fully combined add the, now slightly lumpy, milk and mix until you have a smooth batter.
Spilt the mixture in half pouring into the two sandwich tins. Bake for 25-35 mins or when a skewer comes out clean.
Once the cakes are baked, take them out of the tins to cool, while they are cooling you can make the topping.
Melt the chocolate in a bowl. Add the cream to the melted chocolate and whisk - use an electric whisk as it take a long time for the cream to thicken. Whisk the cream until to can make peaks. Top the base layer cake with the cream, add the top layer and cover that with the rest of the cream Decorate how you wish!
And there you have yourself a delicious light cake that will delight your mum Mother's Day!