Gluten Free Mini Chocolate Cake w/ Allergy Schatz

Ingredients:

• 1-16oz bag Allergy Schatz Vegan Chocolate Cake Mix
• 2 tbsps Green Boy Plant Bake Protein
• 1 cup oat milk (or milk of choice)
• 1 cup olive oil (plus extra for greasing pans)
• 1/2 cup and 1/4 cup hot water (separated)
• 3 tbsps aquafaba
• 1 tbsp vinegar(distilled white optional)
  
  

Instructions:

1. Pour vinegar into a small bowl and add milk of choice. Allow to set at room temp for at least 10 mins.
2. Preheat oven to 350° Pour Allergy Schatz Mix into mixing bowl and turn on low.
3. Add 2tbsps of Green Boy Plant Bake Protein to 1/4 cup hot water and stir vigorously. Then add to dry mix 1 tbsp at a time (should equal about 12 tbsps).
4. Add aquafaba to mix 1 tbsps at a time. Then add buttermilk mixture and 1/2 cup hot water, pouring slowly.
5. Add oil and continue to stir on medium until all ingredients are thoroughly mixed.
6. Grease baking pan(s) of choice with extra oil. Then pour batter, filling pan 1/2-3/4 of the way.
7. Bake for 45 mins and transfer to cooling rack or tray. Let cool and enjoy!