Recipe/products Chocolate mud cake; dairy, egg, soy, wheat and gluten free also nut free

Chocolate mud cake:
1 packet Well and Good (450g) Chocolate Mud Cake Mix.
Equivalent of 2 eggs using orgran no egg, egg replacement
1/2 cup (125ml) water
1/2 cup (125ml) safe oil – olive, canola, coconut

Preheat your oven to 175°C (160°C fan forced)
Grease or line a 20cm round tin.
In a large bowl combine water, oil and egg replacement, with the mud cake mix, stir with an electric mixer or wooden spoon to a smooth consistency
Pour the batter into prepared cake tin and set to bake for 55 – 65 minutes.
Rest for 5min in the cake tin, then place on a wire rack to cool.

Ok I slightly cheated as I wanted to try this packet mix however I did have to substitute as the packet mix calls for egg so I used Orgran no egg, egg replacer.

Where to buy the packet mix:

Buttercream icing:
1 1/2 cups CSR icing mixture
125grams nuttelex
1 tablespoon rice milk
Food colouring if preferred

I add all of the above into the mixer then smear onto the cake when the cake is cool. I store the cake in the fridge.