Sweets and Truffles

Gluten-Free and Vegan Chocolate Sandwich

Enjoy making this delicious Gluten-Free Vegan Chocolate Sandwich Cake to have as a delicious treat with family and friends.

What are Gluten-Free and Vegan Chocolate Sandwich Cakes?

This Gluten-Free Vegan Chocolate Sandwich cake is so quick and easy to make and is made entirely by using non-animal products and Gluten-Free flour. The cake is then decorated with non-dairy Chocolate Milkshake flavoured frosting inside and out and finally, add some of our Sprinklelicious range of Vegan and Gluten-Free sprinkles to finish.

In addition, you can also try making this delicious Gluten-Free Vegan Chocolate Cake using our amazing range of Natural Flavoured Icing Sugars. If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out by clicking here.

Ingredients 

285g Gluten-Free Self Raising Flour
320g Sugar and Crumbs Chocolate Milkshake Natural Flavoured Icing Sugar
75g Sugar and Crumbs Natural Unflavoured Cocoa Powder
1 1/2 Tsp Baking powder
1 1/2 Tsp Bicarbonate of Soda
6g Egg Replacer Powder Mixed with 4 Tbsp Luke Warm water
260g Soya Milk
110g Light Rapeseed or other flavourless oil
150g boiling water to activate the Cocoa Powder
 
 
For the Frosting
 
300g Sugar and Crumbs Chocolate Milkshake Natural Flavoured Icing sugar
150g Vegan non-dairy Spread
 
For the Decoration
 
Sprinkles from the Sprinklelicious range by Sugar and Crumbs
Sugarflair finishing sparkle to add bling to your cake.
 
 
Instructions
 

1. Preheat the oven to 180c Gas mark 4, 350F, Grease and line 2 x 8-inch sandwich tins.

2. In your mixing bowl add the flour, baking powder, bicarbonate of soda, Chocolate Milkshake Flavoured Natural Icing Sugar and the non flavoured Sugar and Crumbs Cocoa Powder. Mix all the ingredients together until combined and no lumps with a spatula.

3. In a small bowl mix the egg replacer with the Luke warm water with a whisk until light and fluffy.

4. Add the Soya milk, oil, and the whisked egg replacer to the dry ingredients and beat on low speed until all the ingredients have combined then turn up the speed on your mixer to medium-high and beat for 2 minutes.

5. Slowly add the boiling water to the mix at a low speed to avoid scolding yourself from splashing hot water.

6. Once mixed you can now divide the batter between the 2 x 8-inch sandwich tins.

7. Place in your preheated oven and bake for approximately 30 minutes. The cake will be firm to touch on the top and the cocktail stick or cake tester will come out clean after being instead into the middle of the cake.

8. Once Baked cool the 2 x sandwich cakes for approximately 10 minutes in their tins before turning out on a wire rack to cool completely.

9. Now let’s make the Frosting.

10. Place the non-dairy spread into your mixing bowl and beat until it’s light and fluffy.

11. Add the Sugar and Crumbs Chocolate Milkshake Natural Flavoured Icing Sugar to the whipped butter and chop in to avoid an icing cloud in your kitchen. Once chopped in start your mixer at low speed until both ingredients have combined then turn up the speed to medium-high and beat for 1 minute.

12. Use approximately half of the frosting to fill your cake and then using a Wilton 1M piping tip pipe rose swirls onto of the cake to decorate and finish by using our lovely Sprinklelicious range of sprinkles which are both gluten-free and vegan to decorate the rose swirls. to add sparkle to your cake use the Sugarflair Finishing Sparkle to add bling to your frosting.

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