Instructions for the cake

• Preheat oven to approximately 180 degrees Celsius and grease and line a 7 x 4 inch cake tin with vegan butter and baking paper.
• Combine dry ingredients into a large bowl and mix until well combined.
• In a large jug, combine remaining ingredients.
• Slowly pour wet ingredients onto dry ingredients, folding mixture carefully. Mix until just combined. 
• Pour into prepared tin and bake for approximately 1 hour, or until an inserted skewer comes out clean.
• Set aside to cool completely. 
• Once cool, trim the top to make it even. Then, slice into four equal sections.

Instructions for the icing

• Place aquafaba into a stand mixer fitted with a whisk attachment or in a large bowl with a handheld mixer ready.
• Beat on medium until thick and foamy to soft peaks.
• Meanwhile, heat sugar and water, mixing only to ensure the sugar is fully incorporated.
• Once it reaches 115 degrees (use a kitchen thermometer to keep track), pour onto aquafaba and continue to whisk for five minutes. The mixture should become thick, glossy and stiff.
• Place the bowl into the fridge until it's cool to the touch.
• Place the bowl back and change to the paddle attachment. Beat on a medium speed.
• Slowly add butter, waiting until each section is incorporated before adding more. The mixture may look like it has curdled but keep beating; eventually it will come together.
• Once the mixture looks like buttercream, add Lotus spread or flavouring and combine for 30 seconds.
• Place into an icing bag if desired or leave in the bowl ready to use. You can also place into the fridge if you're not using it straight away.
• To assemble, place one part of the cake on a cake board and pipe or spoon icing just around the outer edge. Repeat just inside that.
• Fill the remaining base (the middle section) with caramel mixture or vegan dulce de leche and repeat until you have one piece of cake left to put on top.
• Cover with icing as desired, drizzle with caramel and decorate.