Desserts
Halloween Layer Cake
Recipe by Charlotte Roberts
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For the layer cake
- 370g caster sugar
- 160ml olive oil
- 1 cup of cocoa powder
- 350ml non dairy milk mixed with 1 tsp of cider vinegar
- 280g GF self raising flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- Pinch salt
For the frosting
- 250g non dairy stick butter
- 4 tbsp cocoa powder
- 250g icing sugar
- 3 tbsp freshly brewed espresso
Utensils
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Step 1
Preheat your oven to 180 and line 2 6inch baking tins with greaseproof paper.
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Step 2
In your Ninja food processor, combine the olive oil, sugar and milk mixture, then pulse to blend together.
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Step 3
Add in the dry ingredients and blend until well combined.
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Step 4
Divide this between your two tins and bake for 30 minutes. Allow your cake to cool whilst you prep the icing.
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Step 5
Beat the butter with an electric mixer, then gradually incorporate the icing sugar, cocoa and espresso.
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Step 6
Frost one of the cake layers, sandwich the other on top and finish with an even layer of frosting over the cake.
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Step 7
You can add some Halloween decorations, or serve the cake as it is!
