Soft 'n' Squidgy Chocolate Cake Mix 350g - Pack of 6

Description

Wholesale pack of 6, Wholesale Unit Price £2.21, Wholesale Case Price £13.28 Retail price per unit: £4.99 Vegan and gluten-free chocolate cake baking mix What if you could have your cake and eat it? Daydreaming of a thick, squidgy slice of chocolatey indulgence that doesn’t leave you feeling all icky afterwards? Consider your Bruce Bogtrotter-iest prayers answered. Vegan-friendly, gluten-free, packed with all-natural, organic ingredients and super duper delicious. We like to think this is the perfect party cake… because it makes sure everybody’s invited. Unrefined cane sugar*, buckwheat flour*, brown rice flour*, cocoa powder*, tapioca flour*, inulin (2%), gluten-free baking powder (mono calcium phosphate, corn starch, sodium bicarbonate), raising agent (bicarbonate of soda), salt. * Ingredient from organic agriculture. Just add: 63g vegetable oil 220g (1 cup) any dairy-free milk 20g (1 tbsp) agave or honey 1 tub of chocolate icing (or make one yourself – see the recipe below!) 2 x 16-18cm cake tins (if you only have 1 tin, then bake the layers separately) Instructions: Preheat the oven to 170°C. Grease your cake tins with vegetable oil. In a deep bowl, mix vegetable oil, milk, agave syrup (or honey) and cake mix together until smooth. Pour the cake mixture evenly into two greased cake tins. Bake in the centre of the oven for 20 mins or until a rounded knife inserted fully into the centre of the cake comes out clean. Once ready, cool on a wire rack. Take the first cake layer and cover generously with chocolate icing. Top with the second layer and smother with the remaining icing. Decorate with raspberries or nuts as desired. Enjoy! Certified by The Organic Food Federation Recyclable packaging *** Vegan Icing Recipe 340g vegan chocolate chips 120ml dairy-free milk 112g coconut oil 1tsp vanilla extract Pinch of salt To make icing, combine chocolate chips, milk, coconut oil, vanilla extract and salt in a saucepan over medium-low heat. Stir until melted and smooth. Let the pan cool for 15 mins and then place in the refrigerator for 10-20 mins, stirring every 5 mins or until firm enough to spread on the cake. Once ready, cover your cake with the icing and decorate with raspberries!