Tripple Chocolate Vegan Butterfly Cakes

We were desperate for some pudding and the small local co-op had nothing we could eat… so we got home and got baking.

These are light and delicious.

The Cake;

• 100g vegan butter
• 100g sugar
• 2 “eggs” – I used egg replacement powder, 2 tsp + 4 tbsp water.*
• 100g self raising flour
• 1 tbsp nut milk
• 1 tsp vanilla essence
• *If you don’t have any Try just using a tsp bicarbonate of soda mixed with about a tbsp oil** per egg. I’ve found this sometimes leaves a funny taste.
• ** Add the oil a drop at a time to the mix after adding the flour until you reach a consistency you’re happy with.

The fillings;

• 50g vegan butter
• 2 tbsp icing sugar
• 1 tbsp coco powder (check there is no milk in it)
• 10g vegan chocolate
• 2 tbsp vegan cream

1. Cream the butter and sugar together until light and fluffy.

2. Add the egg replacement, mix well.

3. Add the flour, the vanilla and the milk. Mix well.

4. Spoon into fairy cake cases.

5. Place in a pre-heated oven at 180c for about 15 minutes until golden on top and firm to touch.

6. When cool slice off the top.

7. Grate small shavings of chocolate from the bar, set aside. Heat the cream and the rest of the chocolate together in a pan.

8. Cream the butter, icing and coco together.

9. Add a spoon of cream filling to each cake.

10. Half the tops of the cake, arrange on the filling to make ‘butterfly wings’ the chopped side up.

11. Pour a little of the cooled melted chocolate over the top. This should set slightly over time.

12. Add the chocolate shavings and a sprinkle of icing sugar.