Vegan Cherry Cake

Preheat the oven to 180°C (160°C for fan-forced).

Prepare 250 g of FunCakes vegan cake mix according to the package instructions. Grease the pan with FunCakes release spray and pour the batter into the pan. Bake the cake for 25 to 30 minutes. After baking, remove the cake from the pan onto a cooling rack to cool.

Place 60 g of vegetable margarine, 60 g of Crisco, 30 ml of soy milk, and a little vanilla flavor paste into a bowl and beat at high speed until smooth cream forms. Add 190 g of powdered sugar and mix for 6 minutes. Add some white FunColours edible paste if needed to lighten the cream slightly.

Use a knife to spread the cream on top of the cake and cover with the cherry topping.