Vegan Double Chocolate Brownie Cake for 2 (GF)

Preheat the oven to 160Fan/180*C and grease a ramekin dish. Line the bottom with parchment paper.Whisk together the plant-based milk, chia seeds, lemon juice, sunflower oil, coconut sugar and vanilla essence. Leave for 5 minutes to thicken.Add in the flour, cacao powder, baking powder, bicarbonate of soda and salt. Whisk to a thick batter. Fold in most of the chocolate chips.Pour into the ramekin and smooth over the top. Sprinkle with the remaining chocolate chips.Bake for 30-35 minutes until an inserted skewer comes out clean. If baking in a tin, check the cake after 15-20 minutes.Allow to cool fully and remove from the ramekin.Prepare both frostings by beating the butter until smooth. Gradually add in the icing sugar and either the cacao or the vanilla and the milk and continue to beat until creamy and thick.Slice the cake in half width-wise. Pipe or spoon some of the chocolate frosting over the bottom half and top with a few raspberries. Place the other cake on top and pipe or spread over the rest of the chocolate frosting and pipe or spoon on the vanilla frosting. Decorate with fresh berries, sprinkles and heart cookies (this frosting makes enough for two cakes).Store the cake in an airtight container for 3 days.