Every week Michael is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at vegan chocolate cake with vegan buttercream and vegan meringues.

Chocolate Cake 

1 cup unsweetened Almond milk (or other non-dairy substitute) 
1 tbsp white vinegar 
2 cups plain flour 
1 1/4 cups caster sugar 
3/4 cup cocoa 
2 tsp baking powder 
1 1/2 tsp baking soda 
Pinch of salt 
1/2 cup melted coconut oil (or canola oil)
2/3 cup apple puree/ applesauce
1 tbsp vanilla 
1 tbsp instant coffee (mixed with a dash of boiling water to dissolve)

Chocolate 'buttercream'

125g dairy free butter (I used nuttelex 'buttery') 
3 cups icing sugar (add more as necessary) 
1/3 cup cocoa 
Dash almond milk (as needed)
1 tsp vanilla 

Method 
Preheat the oven to 180 degrees fan forced/ 200 conventional and grease and/or line two 9-inch cake pa
Combine the almond milk and vinegar, stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
Now add the oil, applesauce, vanilla, coffee and almond milk/vinegar mixture. Mix until well combined either by hand or using a mixer of choice.
Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean. About 15 minutes for cupcakes. Let sit for 10 minutes then remove from the pans to cool completely. 

For the 'Buttercream':            
Combine the cocoa and softened vegan butter. Mix by hand or with a mixer until creamed and well combined.
Add the icing sugar, one cup at a time and the vanilla. Mix until fluffy combined. Add more as necessary.  
If the frosting seems too dry, add a dash of almond milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more icing sugar until it thickens up. 
Ice the cake! 

Every week Michael is joined by Sarah Boorer, Nine Radio Journalist &amp; Country Women&rsquo;s Association award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah looks at vegan chocolate cake with vegan buttercream and vegan meringues.
Chocolate Cake&nbsp;
1 cup unsweetened Almond milk (or other non-dairy substitute)&nbsp; 1 tbsp white vinegar&nbsp; 2 cups plain&nbsp;flour&nbsp; 1 1/4 cups caster sugar&nbsp; 3/4 cup cocoa&nbsp; 2 tsp baking powder&nbsp; 1 1/2 tsp baking soda&nbsp; Pinch of salt&nbsp; 1/2 cup melted&nbsp;coconut oil (or canola oil) 2/3 cup apple puree/ applesauce 1 tbsp vanilla&nbsp; 1 tbsp instant coffee (mixed with a dash of boiling water to dissolve)
Chocolate 'buttercream'
125g dairy free butter (I used nuttelex 'buttery')&nbsp; 3 cups icing sugar (add more as necessary)&nbsp; 1/3 cup cocoa&nbsp; Dash almond milk (as needed) 1 tsp vanilla&nbsp;
Method&nbsp;
<ol>
<li>Preheat the oven to 180 degrees fan forced/ 200 conventional and grease and/or line two 9-inch cake pa</li>
<li>Combine the almond milk and vinegar, stir slightly and set aside to curdle.</li>
<li>In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.</li>
<li>Now add the oil, applesauce, vanilla, coffee and almond milk/vinegar mixture. Mix until well combined either by hand or using a mixer of choice.</li>
<li>Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a skewer&nbsp;inserted in the center comes out clean. About 15 minutes for cupcakes. Let sit for 10 minutes then remove from the pans to cool completely.&nbsp;</li>
</ol>
For the 'Buttercream':&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;
<ol>
<li>Combine the cocoa and softened&nbsp;vegan butter. Mix by hand or with a mixer until creamed and well combined.</li>
<li>Add the icing sugar, one cup at a time and the vanilla. Mix until fluffy combined. Add more as necessary.&nbsp;&nbsp;</li>
<li>If the frosting seems too dry, add a dash of almond milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more icing sugar until it thickens up.&nbsp;</li>
<li>Ice the cake!&nbsp;</li>
</ol>

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.

Wake Up Australia, 4am - 9:30am weekdays.

Australia Overnight with Mike Jeffreys, 12am – 4am weekdays.
Wake Up Australia, 4am - 9:30am weekdays.

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