ultimate vegan chocolate cake recipe

make

1. Preheat the oven to 180C/160C fan/Gas mark 4 (350F).Lightly grease two 8 inch cake tins.
2. Stir the vinegar into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk.
3. In a pan over a medium heat, melt the vegan butter and stir in the CHOC SHOT and FRUIT SYRUP.
4. Set aside to cool. 
5. Sieve the flour, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
6. Pour the milk and melted mixture over the flour mixture and stir well until it becomes a smooth batter.
7. Divide the final mixture into the two tins and bake for 30-35 minutes or until an inserted skewer comes out clean.
8. Allow the cake to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
9. When the cake is completely cold, ice the middle and top liberally with CHOC POT, fruit and edible flowers. Enjoy!

Thanks @chuffinggoodbakes for creating this for us, it looks beautiful! 🌼