Instructions

• Grease a number cake tin or a cake tin of your choice and preheat oven to 175 degrees Celsius
• Combine flour, bicarbonate of soda, arrowroot, baking powder and sugars in a large bowl
• In a large jug, mix milk, oil and vanilla bean paste until well combined
• Pour milk mixture over flour mixture and carefully stir until just combined
• Sprinkle chocolate chips throughout batter and tap bowl against a hard surface to eliminate any air pockets
• Pour mixture into prepared tin and bake for approximately 20 minutes (or more/less depending on the cake tin you are using)
• Remove from cake tins, leave to cool and trim pieces so they are even
• Make your icing (you can find my Vegan Buttercream Icing on the blog) and divide into 3 bowls, or as many bowls and there are colours you will be using, setting aside about half a cup
• Using the set aside icing, crumb coat your cake by spreading on a thin layer across its surface
• How you ice will depend on how you would like your pattern to look, but you must always work vertically so you can layer your icing and achieve the effect. Once you have decided how many lines of colour you would like, start piping small dots using a round icing tip (it can be as big or as small as you like, but this will obviously impact the size of the pattern)
• Moving up the cake, keep piping dots until you get to the end of where you would like the colour to be
• Using a small icing spatula (if you don't have one, use a small knife but try to find one without a serrated edge), press down on the middle part of the dot and drag the icing outwards and downwards, fading the icing across the cake
• Repeat with the remaining colours until you have covered your cake