I thought I would brighten up this dreary Monday with a cake! I mean, there is no better way to start the week than with a huge ass chocolate cake, am I right? You know I’m right.
Ever since challenging myself to go vegan back in November I have been finding different ways and recipes to make our meals more plant based than not and I write a little “What I Eat in a Day” post not long ago which was mainly plant based (minus the cheese, why is vegan cheese so expensive?!). Recently I have started testing the vegan baking waters and I’ve made cookies and cupcakes before which were a success although quite different to regular cupcakes. I want to say moist but the word really makes me cringe haha. Anyway, a few of you asked for the recipe so here you are.
> Betty Crocker Devil’s Food Cake Mix
> 120ml Vegetable Oil
> 100ml Ice Cream Soda
> 1 tsp Baking Soda
> 1 tub of Betty Crocker Chocolate Fudge Icing
> Coconut Oil Spray (for greasing the cake tins)
> Pour the cake mix into a large mixing bowl
> Add the oil and Ice Cream Soda
> Mix with an electric whisk for about 3 minutes
>Pour the mixture into two 8 inch cake tins and cook for about 15 minutes at 180 degrees.
> Leave to cool and then add the filling and cover with the icing
It’s probably the easiest cake to make ever. Do make sure you oil the tin well and leave the cakes to cool before assembling them because they’re a lot more, damn, I’m going to have to use the word again…moist, in comparison to your regular old cake. It’s bloody nice warmed up with some ice cream. You’re welcome ;).
As you can see it received top marks from Lily who is chief cake tester along with Eloise who also said it was the best so it must be, right? (Yes her top is on backwards…Ben dressed her. Need I say more?)