THIS CAKE IS FOR WHEN YOU HAVE NO EGGS, AND NO WILL TO GO TO THE SUPERMARKET!
Designed to get you out of a pickle (like a depression era cake!) this Vegan based cake is a total winner when you're working with only pantry staples.

Makes a 2 x layer 7" Cake

Chocolate Cake (Egg Free)
200g plain flour
200g caster sugar
30g coco powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla bean paste
1 tsp white vinegar
90ml vegetable oil
250ml warm water + 1 tsp coffee

Line the base and sides of 2 x 7" cake tins with baking paper and preheat the oven to 170c.
Combine the dry ingredients in a large bowl with a whisk. 
Combine the wet ingredients in a jug and whisk. 
Now pour the wet ingredients into the dry and whisk until the batter is smooth. 
Bake for 25 minutes until the tops of the cake spring back to the touch. 
Allow to cool completely before removing from the cake tins. 
Cakes will keep for 4 days in fridge. 

Chocolate Frosting

365g softened butter
395g can condensed milk
1/3 cup powdered sugar
1/4 cup coco powder
2 tsp salt
50g melted dark chocolate

Combine all ingredients except the chocolate into a stand mixer and whip on high for 5-6 minutes until thick and fluffy. Pour in the melted chocolate and whip again a further 1 minutes. Frosting is ready to use, or will keep in fridge for 3 days. 

To assemble, place one cake layer on your serving plate and spread a thick layer of frosting across the surface. Place the next layer of cake down and generously cover in the remaining frosting. Sprinkle with sea salt flakes and enjoy at room temperature.