This recipe was given to me by a gorgeous staff member who is also a magnificent cook and cake decorator “Abbey Cartledge” 1 cup Sugar1 1/2 cups Self-raising flour3 tbs Callebaut cocoa1 tsp Vanilla essence1 cup water6 tbs Vegetable oil1 tbs White Vinegar1/4 tsp Salt Pre-heat oven on 180c.Prepare tin by using Le Kitchen’s cakeContinue reading “Chocolate fudge vegan cake”
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