Ingredients:

Butter Sponge Cake:
125g non-dairy butter
2/3 cup caster sugar
1 3/4 cup flour
3.5 tsp baking powder
2/3 cup non-dairy milk
1tsp apple cider vinegar

Ganache:
250g dark chocolate
170ml non-dairy milk
60g non-dairy butter
3 1/2 cups shredded coconut

Optional:
Strawberry Jam
Vegan buttercream: [ Ссылка ]

Method:

1. Grease and line cake tin, and preheat oven to 180°C.
2. Combine apple cider vinegar with 1/3 cup of our non-dairy milk, whisk vigorously until bubbles form on top. Set aside.
4. Beat non-dairy butter, sugar, and vanilla on medium high, until light and fluffy.
4. Add milk and vinegar mixture to the bowl and continue beating. This is our egg-replacement.
5. Add half the flour and gently fold into mixture until combined.
6. (Oops! Lost some footage here!) Repeat with remaining milk and flour, beat on medium high until fully combined, and the batter is light and airy.
7. Pour batter into lined cake tin, bake 25 minutes.
8. Gently remove cake from tin, and let cool.

9. Tidy the sides and cut cooled cake into even squares.
10. Wrap each slice individually and freeze overnight.

11. Heat non-dairy milk or cream, and pour over dark chocolate. Let sit to melt 1 minute. Gently stir to combine.
12. Add softened non-dairy butter to melted chocolate, and stir to combine.

13. Dip frozen squares into melted chocolate, coat evenly. Let the excess drip off.
14. Coat evenly with shredded coconut. Set aside. Repeat for each slice.

Optional:

15. Cut slices into even halves, spread strawberry jam on each half.
16. Pipe vegan vanilla buttercream filling onto one half of each slice.
17. Gently sandwich halves together.

Enjoy!!

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