Chocolate cake with sprinkles from The Guardian Feast supplement, October 14, 2023 (page 11) by Meera Sodha

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Notes about this recipe

  • reader1trees on October 20, 2023

    I made this using Doves Farm gluten free flour, Plenish whole oat milk, naturli vegan butter and cold pressed rapeseed oil. It was a great success with everyone who tasted it. The mixture was very liquid which made it quite difficult putting the tin into the oven, next time I would pop a baking tray underneath the tin so that I could lift both together. I used my Delia Online Swiss Roll Tin from Silverwood Bakeware and the cake was cooked to perfection in the time given in the method. I found the icing set very quickly after mixing in the melted chocolate which made it quite difficult to spread neatly. I had difficulty finding any ready made decorations suitable for vegans in my local shops but most of them did say they were suitable for vegetarians.

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