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Step 2
Pour your milk of choice into a jug and add the vinegar. Set aside for a couple of minutes until it looks a little lumpy.

Step 3
Add the self-raising flour, caster sugar, vegan butter and bicarbonate of soda to a large bowl, then add the milk mixture. Mix everything together with a handheld or electric whisk until smooth.

Step 4
Pour the mixture into your tins so they’re equal, before baking in the middle rack of the oven for 30-35 mins. The cake is done when a skewer inserted comes out clean. Don’t try to remove the sponges from their tins until they’re cool enough to touch � once they are, turn them out onto a wire rack.

Step 5
Next up, make the buttercream. In a clean bowl, beat the vegan butter, icing sugar and vanilla extract until pale and fluffy (we prefer to do this by hand rather than with an electric whisk, as some dairy-free spreads can be quite soft).

Step 6
Add the vegan buttercream to one of the sponges and spread it out to make sure it covers most of the surface, before placing the naked sponge on top. Dust the cake with a little icing sugar and dig in!

»Ê¹ÚÌåÓýapp’re proud to produce vegan energy through our wind and sun parks. This wouldn’t happen without the support of our customers. With their bill money, we can create more infrastructure to produce vegan energy. Our green gasmill, which is currently in a final construction stage, will be able to produce gas from grass.