INGREDIENTS
- 2 cups spelt flour
- 2 cups coconut sugar
- 2/3 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- pinch sea salt
- 1 cup soya milk
- 1 1/4 cup boiling water
- 2/3 cup veg oil
- 2 tsp vanilla extract/paste
Frosting
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2/3 cup coconut milk
2 cups dairy free choc chips
120g vegan cream cheese
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Preheat oven to 180•c and line a 9x13” tin. Add all dry cake ingredients to a large bowl and mix well with a whisk to combine. Pour in liquid ingredients and vanilla paste and stir well to a smooth batter. Pour into prepared tin and bake for 30 mins, until the top is firm and shiny. Set aside to cool.
In a heat proof bowl over a small pan of simmering water, melt coconut milk and choc chips together, stirring regularly to form a smooth ganache. Allow to cool for 15 mins then add to a bowl or stand mixer. Whisk for 5 mins, until fluffy. Add in vegan cream cheese and whip for a further 5 mins until super fluffy and creamy. Spread on top of cooled sheet cake and sprinkle with cocoa powder and chocolate vermicelli.
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