Hagrid´s Cake

ingredients:

2 cups + 2 ½ tbsp (240g) flour (240g + 2 ½ tbsp)

2 1/2 tsp baking powder

1 tsp salt

1/3 cup unsweetened cocoa (33g)

1 cup sugar (220g)

2 tsp vanilla extract or 6 drops of vanilla aroma

1/2 cup vegetable oil (125ml)

1 1/4 cup non dairy milk (310ml)

1/2 cup apple sauce (130g)

1 tbsp apple cider vinegar

1/2 cup chocolate chips (100g)

bake for 45-55 min at 180C

buttercream*:

200g vegan butter, soft (7,05 oz)

400g powdered sugar (3 ⅓ cup or 14,1 oz)

a pinch of salt

1 tsp vanilla or 2-3 drops of vanilla aroma

2 tsp non dairy milk

→ set aside 2 heaping tbsp for the green writing

for the pink part: 1 tbsp cocoa powder and 4-5 tsp of natural pink food dye, how much pink you need depends on how strong your color is, start adding 1 tsp and then see how much you still need

for the green part: green food dye, again see how food dye is necessary by adding it slowly one tsp at a time + add another tsp of non dairy milk to adjust the consistency

*I only added up using 2/3 of the pink frosting and put the rest in my freezer

yields 1 cake using a 20cm, 8 inch cake pan