Vegan Chocolate Cake with Rainbow Meringue Kisses

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This super decadent and whimsical vegan cake is the ultimate crowd-pleaser! No one will miss the eggs, butter, or milk so it’s perfect for a mixed crowd of vegans or those with food allergies/dietary restrictions. See below for full recipe.
Aquafaba Rainbow Meringue Kisses

80 grams of aquafaba (drained from a can of cooked chickpeas)
160 grams of fine white sugar
a piping bag, tip, and a paint brush
red, orange, yellow, green, and blue gel food coloring
1 tsp vanilla and a pinch of salt

Chocolate Cake

337 grams plain flour
2 tsp baking soda
1/2 tsp salt
112 grams cocoa powder
450 grams dark brown sugar
280 ml fresh hot coffee
280 coconut milk (not full fat)
112 grams solid coconut oil (then melted down)
2 tsp apple cider vinegar
3 greased and lined 6 inch tins
175 C for 30-35 minutes

Chocolate buttercream
250 grams vegan butter
540 grams sifted powdered sugar
pinch of salt
1 tsp vanilla
180 grams dark chocolate (70% or more) melted and cooled

Rainbow sprinkles for decoration

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