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

Chocolate mud cake:
Ingredients:
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
METHOD

Method:
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. http://www.orgran.com/products/no-egg-egg-replacer/

Where to buy the packet mix: http://www.wellandgood.com.au/where-to-buy/

Buttercream icing:
1 1/2 cups CSR icing mixture
http://www.csrsugar.com.au/csr-sugar/our-products/baking/soft-icing-mixture/
125grams nuttelex
1 tablespoon rice milk
Food colouring if preferred http://queen.com.au/product/rainbow-food-colours-4x7ml/

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.