Vegan Chocolate Cake Method
Combine all ingredients.
Mix 2 minutes low speed, scrape.
Mix 2 minutes medium speed.
Spread 900g of Vegan chocolate cake mix into half sheet tray lined with baking paper and bake at 325°F for apx. 20 minutes.
Remove from oven and flip over onto table, place sheet tray over cake and let cool to room temperature.
Once cool cut out disks to fit desired glasses or vessels.
Cut out cubes for finishing.
Vegan Chocolate Pudding Method
Sift dry ingredients into saucepan.
Slowly whisk in milk.
Cook over medium heat, whisking frequently until mixture begins to thicken.
As soon as it starts to boil, lower heat and cook for 1 minute while stirring.
Remove from heat and stir in chocolate and vanilla.
Transfer to container and cover directly with plastic and refrigerate.
Whipped Coconut Cream Method
Refrigerate coconut cream for 24 hours.
Freeze mixing bowl for 10 minutes before using.
Place in mixing bowl and whip until soft peaks.
Add powdered sugar and vanilla and whip until combined.
Adjust sweetness if needed.
Place a disk of chocolate cake into bottom of glass.
Using a piping bag, pipe chocolate pudding over and around sponge.
Using a spoon, strategically place Topfil Cherry around glass.
Pipe prepared coconut cream on top.
Place cubes of chocolate cake around the coconut cream.
Sprinkle with chia seeds and decorate with chocolate garnish.
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