Delicious Vegan Ombré Chocolate Cake
Ingredients
The cake
- 480ml of dairy-free milk
- 2 teaspoons of apple cider vinegar
- 420g of self-raising flour
- 450g of caster sugar
- 1 teaspoon of baking powder
- 1 teaspoon of bicarbonate of soda
- 120ml of sunflower oil
- 35g of cocoa powder
The swiss meringue buttercream
- 370g aquafaba (chickpea brine)
- 1 + 1/2 teaspoon of cream of tartar
- 380g of caster sugar
- 140ml water
- 400g of dairy-free butter
- 150g of dairy-free chocolate
- Vegan sprinkles
Preparation
Preheat your oven to 180 degrees c fan/360F, and line four, 8-inch cake tins with greaseproof paper.
In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Add the oil to the 'buttermilk' and whisk to combine.
Add the wet ingredients to the dry and mix until a smooth batter.
Separate the batter equally into 4 separate bowls. 1st bowl: Add in 20g of cocoa powder. 2nd bowl: 10g of cocoa powder. 3rd bowl: 5g of cocoa powder. 4th bowl: Leave plain. This creates your ombré effect.
Pour the batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
Pop the cakes into the preheated oven and bake for 25-30 minutes. Check them after 25 minutes. You will know they are done when you put a knife or skewer down the centre of the cakes and it comes out clean and they are springy to the touch.
Place the cakes onto a cooling rack and allow to cool fully before frosting.