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BAM Cake converter 
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Ingredients:
- 350 g sugar
- 65 g BAM cocoa powder
- 300 g gluten-free flour
- 1,5 teaspoons baking soda
- 2 teaspoons baking powder
- a pinch of salt
- 180 ml vegetable oil
- 3 flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water)
- 2 teaspoons BAM vanilla paste
- 240 ml oat milk
- 120 ml strong brewed coffee
- 225 g vegan butter
- 455 g powdered sugar
- 60 g BAM cocoa powder
- 2 teaspoons BAM vanilla paste
- 4 tablespoons oat milk
- a pinch of salt
Instructions:
1
Preheat the oven to 220°C. Grease and line two cake tins with baking paper. In a large bowl, whisk together the sugar, BAM cocoa powder, flour, baking soda, baking powder and salt. In a separate bowl, whisk together the oil, BAM vanilla paste, flax eggs and milk.
2
Add the wet ingredients to the dry ingredients and stir until no lumps remain. Add the brewed coffee and stir until it is combined with the other ingredients. Pour the batter into the prepared baking trays and bake for about 30 minutes.
3
To make the chocolate cream, whisk all the ingredients well. Start beating on low speed, then gradually increase the speed to one higher and beat for 1 minute more, until the mixture lightens slightly and becomes fluffy. Place the first layer of sponge cake on a stand or plate and spread the chocolate cream evenly over the sponge cake. Repeat the process with the second layer. If there is any chocolate cream left, you can spread it on your vegan chocolate cake.
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