Vegan pudding chocolate cake

Ingredients for 1 servings:

• 250 g flour
• 100 g sugar
• 2 tbsp cocoa powder
• 4 tsp baking powder
• 90 ml sunflower oil
• 250 ml soy milk (soy drink) or other vegan liquid
• 750 ml soy milk (soy drink)
• 1 ½ pack vanilla pudding powder
• 3 tbsp, heaped sugar
• ½ package biscuit(s) (Lotus Biscoff)
• 100 g dark chocolate
• 120 ml soy cream (Soy Cream Cuisine)
• 10 g coconut oil

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 25 minutes; Total time approx. 8 hours 55 minutes

For the base, mix together the flour, sugar, cocoa, and baking powder. Then add the sunflower oil and soy milk or another vegan liquid, such as water or cold coffee, and stir until smooth. Pour the batter into a 27 cm springform pan or a 24 x 24 cm square pan lined with baking paper and bake at 180°C for about 25 minutes. Shortly before the end of the baking time, prepare the pudding according to the package instructions. To do this, mix a little cold soy milk with the pudding powder and sugar until smooth. Bring the remaining milk to a boil, then remove from the heat, quickly stir in the mixed powder, and bring to a boil again briefly. Pour the warm pudding into the cake tin, onto the baked base, and immediately top with the biscuits. Distribute the biscuits evenly and press them flush into the cake. For the glaze, put the chocolate, soy cream, and coconut oil in a saucepan and heat gently, stirring regularly. Once everything has melted, spread the chocolate icing over the cake and refrigerate the cake for several hours.