Vegan chocolate birthday cake

Ingredients

Cake base

· 1 1/3 cup Woolworths gluten free brownie mix

· ½ cup self-raising flour

· 1 tsp baking powder

· ½ cup white sugar

· ½ cup aquafaba

· ½ cup Woolworths coconut cultured cream

· 1 cup plant milk

· 1tsp vanilla extract

· ½ cup canola oil

Vanilla icing

· 1 cup cashew cream cheese (recipe to follow)

· 1 cup icing sugar

· 1 tsp vanilla extract

Chocolate drip sauce

· 100g Canderel Dark Chocolate Slab

· ¼ cup coconut cream

Method

Cake base

· Preheat oven at 150 degrees Celsius

· Grease two 35cm cake tins

· Sift brownie mix, flour and baking powder together into a bowl to combine and set aside

· Using an electric whisk, whisk the aquafaba until frothy and set aside

· Add milk, oil, vanilla extract, milk and coconut cream to the aquafaba and whisk by hand to combine

· Gradually add the flour mixture, and whisking by hand to combine, making sure not to over mix.

· Pour the cake mixture onto the tins, dividing the mixture equally between the two tins

· Bake at 150 degrees Celsius for 30-35minutes or until toothpick inserted in the centre comes out clean.

· Remove from the oven and set aside to cool

Icing

· Add all ingredients to a bowl and whisk (electric whisk at medium speed)

· Set aside in the fridge to cool and firm up

Chocolate drip sauce

· In a bowl break the chocolate slap and place over a pot of boiling water place the cholate

· Stir until chocolate is melted and add the coconut cream.

· Stir to combine and remove from the heat and set aside to cool