Caterpillar Cake Charlie

Caterpillar Cake Charlie

By Vecreation Recipes

Average rating: 4.8 • Rated by 6 users

Servings: -

Total time: 40 min

Preparation time: 30 min

Cooking time: 10 min

Cooking method: Baking

Difficulty: Intermediate

The national treasure and childhood classic, is now vegan!



Plain Flour • 150 g
Baking Powder • 1 tsp
Caster Sugar • 110 g
Dark Chocolate • 75 g
Dr. Oetker Fine Dark Cocoa Powder • 19 g
Aquafaba (straight from can) • 50 g
Oatly Barista Milk • 110 g

Buttercream Filling

Icing Sugar • 160 g
Naturli Vegan Block • 80 g
DR. Oetker Fine Dark Cocoa Powder • 15 g
Oatly Barista Milk • 2 tsp


Vegan Milk Chocolate • 300 g
Vegan Sprinkles • 1 tbsp
Vegan Smarties • 1 tbsp
Vegan White Chocolate (for a face mould) • 70 g


Baking Tips


Please follow this recipe exactly and be as precise as you can; use a thermometer for your oven if you have one, a timer on your phone etc. any deviation from the recipe or instructions and you might miss the sweet spot to make the cake roll. If you do have problems rolling it, 9/10 times it will be the cooking time or temperature, if it cooks too much and forms a crust it will crack! You will need a 33cm x 23cm baking tray or swiss roll tray.

The Sponge


Pre-heat your fan oven to 160C Line the tray with baking paper leaving longer pieces at each end. (Use supermarket own brand paper)


Add flour and baking powder to a bowl and mix. In a saucepan, add the chocolate, cocoa powder, sugar, aquafaba and milk and heat on a medium heat until completely melted and stir REALLY, REALLY well. You don't want the mixture to get hot, just warm enough to melt the chocolate and then mix it all really well. The chocolate needs to be fully incorporated into the milk.


Add the wet mixture to the flour/baking powder 1/3 at a time and mix really well until it is a nice thick, smooth batter. Add the batter to the pan and spread it out to all the edges, shake the pan to get the batter as level as possible.


Cook for exactly 8 minutes 30 seconds. Straight from the oven; remove the cake on the greaseproof paper to a cooling rack and allow to cool completely.


Whisk all your buttercream ingredients together and spread across cooled sponge. Make an indentation along one of the short sides of the sponge, this will help with the rolling.


Using the greaseproof paper to help you; gently roll the cake starting from your indented side. You should end up with a nice cylinder wrapped in greaseproof paper, keep the seam side down and place in the fridge for 30 minutes.


Gently unwrap your cake and put on a cooling rack with something to catch the excess chocolate underneath. (I would recommend putting a small strip of greaseproof underneath your cake to help you lift it off) You can also trim the ends of the cake to neaten them up.


On a low heat melt 200g of your milk chocolate, take off the heat and add the remaining 100g. Stir until it is all melted and pour evenly over your cake. Add your sprinkles & smarties then pop it back in the fridge until the chocolate has set.

Decorating Tips


Use a piping bag to pipe the chocolate on the cake, it will make the chocolate more even and precise.


Gently 'bash' the cooling rack on your counter when you have poured your chocolate on the cake, this will help evenly spread the chocolate.


Try and clear the sides of the cake where it touches the cooling rack, by sweeping with a knife and removing the drips of chocolate, it will look neater and stop your cake from getting stuck to the cooling rack.


If you have a face to add to the cake you can do this later when the chocolate has set using a bit of melted chocolate as an adhesive.


Pop your slices of cake in the microwave for about 10/15 seconds for a crazy good molten fudge slice!

Cuisine: British Categories: Cakes , Easter

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