Preparation time : 25 minutes. 2 servings. Level of difficulty 2/5. Vegan recipe, ideal for taking to work.
For the cake – the vanilla section: Mix together the soy milk and vinegar. Add the sugar, salt, vanilla and oil and blend for 1 minute. The mixture will become slightly frothy. Sieve in the dry ingredients (flour, starch, baking powder and bicarbonate of soda).
For the cake – the chocolate section: Repeat the same process as for the vanilla section, adding the cocoa powder and flour. Pour the mixtures into silicone ice cube moulds and freeze. Once frozen, remove from the moulds, and arrange in a checkerboard pattern in a rectangular baking tin. Leave to thaw and then bake at 180°C for about 35 minutes.
For the white frosting: Beat together the cream and icing sugar.
For the chocolate cream: Mix together the milk, sugar and cream powder and bring to the boil, stirring continuously. Once the mixture has heated through, stir in the vegan cream and (melted) chocolate. Leave to cool down. Decorate as you feel inspired.