Method:Preheat oven to 177 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a greased 9″/23cm cake pan and bake for 40 minutes, until a skewer inserted in the middle comes out clean.
MethodMix the sugar, corn starch, salt and cocoa in a medium sauce pan. Whisk in the soya milk. Heat over a medium heat until it gets thick and starts to boil. Simmer for 1-2 minutes. Remove from the heat and stir in the oil and vanilla. Cool and spread on cooled cake. This cake is shown to be topped with a Booja Booja vegan champagne truffle.