Chocolate Cake Bars
[Vegan, Gluten-Free]

To Make the Cookie Layer:

1. Pre-heat your oven to 355°F and line a medium sized square tin with greaseproof paper or grease with vegan butter.
2. In a mixing bowl, combine the plain flour, cacao powder, coconut oil, and maple syrup.
3. Mix and bring together with your hands until a dough forms.
4. Press the dough into the lined tin and pop into the oven to bake for 9-10 minutes, until golden in color.

To Make the Cake Layer:

1. Preheat your oven to 355°F.
2. In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
3. In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder, and bicarbonate of soda. Mix well to combine.
4. Add the melted coconut oil to the 'buttermilk' and whisk to combine.
5. Add the wet ingredients to the dry and mix until a smooth batter.
6. Pour the batter on top of the base. Make sure to tap the tin on the worktop to remove any air bubbles.
7. Swirl some vegan "Nutella" into the batter, then place the tin into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and it is springy to the touch.
8. Place on a cooling rack and allow to cool fully.
9. Once cool, slice into servings then pop them into a sealed container to keep them fresh before decorating with melted white chocolate and various topping ingredients.