Vegan baking is sometimes a very cruel mistress, and there are so many ‘hacks’ out there that it can be so overwhelming trying to find out which method to go with. I have tried quite a few of them, and have found that this is the easiest one by far.
All you need is:
- Betty Crocker cake mix (it doesn’t have to be Betty Crocker, this is just my favourite!)
- A can of fizzy
I have used Pepsi Max as that was what we had in the fridge at the time and I find that if you use full fat coke/pepsi it tends to make it super sweet. And with the amount of icing I panned to put on this cake, I did not need more sugar!
The hack is to use 300ml of fizzy. A can contains 330ml, so take a really good swig of the can and you should be left with 300ml. I have also found that it helps to add the fizzy slowly: add a little bit, thoroughly mix it, and then add more until you get the desired consistency. I find the best consistency is a thick batter. It should be smooth, but still pretty thick.
To bake this, I put it into two separate cake tins. They each took 20 minutes to bake and I then left them to cool down for about 30-45 minutes once out of the oven and out of the cake tin.
I then sandwiched the two cakes together and covered it all in the fudge icing. I also then added some sprinkles because I am that kind of person and who doesn’t love sprinkles?!
If I do say so myself, this cake was blooming loving! It was moist and fluffy, yet held it’s shape really well when cut into. Definitely very rich but what else would you want from a chocolate cake? I have found this hack is the easiest and produces the best results, and you can use it with pretty much any cake recipe. Just swap out any wet ingredients (such as milk, eggs, oil etc) and just add a can of fizzy to your dry mixture.