- 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
- 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)
24h 45minPreparation 24h 0minBaking/Cooking
Recipe is created for
TM 5Please 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!
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
Recipe sourced from //whyveg.com/recipes/print-recipe.php?recipe=113
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Banana and white chocolate brownies
- Lemon Slice
- **Sugar free, egg free, dairy free** Apple , banana and carrot baby/toddler muffins
- White Chocolate and Raspberry slice
- Banana & Caramilk Muffins
- Oaty ginger crunch
- Cinnamon slice
- Jersey Caramel Slice
- Rhubarb Cake
- Choc almond bliss balls
- Hearty Ginger Slice
- Dulce de Leche/Caramel thumb-print cookies
- Tasty Shepherds Pie
- Chwee Kueh (Steamed Rice Cake)
- Custard (like Paul’s)
- Homemade Sprinkles (Royal Icing | egg free)
- Knefah Cups
- Dutch chocolate pudding
- Chicken and Veg Pie
- Refined Sugar Free Chocolate Custard
- Dairy Free Vanilla Custard
- Variation Easy chicken kimchi
- Easy chicken kimchi
- Chicken and Sweet Corn Soup