Ingredients
Cake Ingredients
- 2 Cups of Soy milk
- 2 teaspoon Cider Vinegar
- 375 grams plain flour
- 50 grams cornflour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 400 grams caster sugar
- 1/3 Cup Vegetable Oil
- 4 teaspoons vanilla essence
Icing Ingredients
- 1.5 cups icing sugar
- 6 teaspoons cocoa powder
- 1.5 teaspoons Nuttelex or other dairy free spread
- 1.5 tablespoons Soy milk or other dairy free milk
- 1.5 teaspoons vanilla essence
- hot water, (add based on consistency)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Measure the soy milk into a measuring cup and gently whisk in the cider vinegar with a balloon whisk or fork. Set aside to curdle.
2. Place the flour, cornflour, baking powder, bicarb and sugar into the thermomix bowl. Combine the dry ingredients by mixing on speed 4 for approximately 4-6 seconds.
3. Add the vegetable oil and vanilla extract to the soy milk and whisk to combine, add to the thermomix bowl with the dry ingredients. Mix on wooden spoon for approximately 20-30 seconds or until no lumps remain.
4. Pour mixture evenly into the prepared pans. Bake in the pre-heated oven for 30-45 minutes. Check the cakes at 30 minutes and turn in oven. The cakes will be done when they are risen and a skewer inserted in the centre comes out clean.
5. Allow cakes to cool for 15 minutes in the cake pans and then turn them onto a wire rack to cool completely. Wrap in cling wrap or place in freezer bags/sealed contained and freeze overnight.
6. Prepare the icing. Place all ingredients in a medium bowl (I didn't use the Thermomix for the icing as you need to dip the cakes into the icing and I didn't want to make two bowls dirty). Stir the ingredients well and add more hot water if needed to melt the nuttelex and to give the icing a smooth chocolate paste/icing that is runny enough to drip slowly off a covered cake. Put this bowl into a larger bowl 1/3 full of boiling water to keep it soft. Fill another bowl with desiccated coconut for coating.
7. Take cakes out of freezer and cut to an appropriate size and shape. Dip each cake in the chocolate icing using 2 forks to turn them. Let the excess drip off and then place in the coconut bowl. Use two more forks to coat the cake in the coconut. Place the completed cake on a wire rack and repeat process with each cake making more icing if required.8. Enjoy your efforts!
To make the cakes (the day before needed)
To make the Icing
Tip
Recipe sourced from //whyveg.com/recipes/print-recipe.php?recipe=113
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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