Vegan chocolate cake

Heat the oven to 180C/fan 160C/gas 4 and line two deep 20cm springform cake tins with baking paper.

In a large measuring jug, mix together the plant milk, yogurt, apple cider vinegar, caster sugar, vegetable oil and vanilla bean paste. Set aside.

In another large bowl, sift together the remaining sponge ingredients and mix well. Add the plant milk mixture to the flour mixture and beat gently until just combined. Working quickly, divide the batter between the two prepared tins and bake in the oven for 25 minutes or until a toothpick or skewer inserted into the centre of the cakes comes out clean. Allow the sponges to cool completely on a wire rack. Once cool enough to handle, remove them from their tins.

While the sponges are baking, make the buttercream. Carefully melt the dark chocolate in short bursts in the microwave, stirring regularly to ensure it doesn’t burn. Set aside and allow to cool to room temperature.

Tip the butter and margarine into a bowl and use electric beaters to beat until silky smooth. Add the sifted cocoa powder and beat again until smooth, with no lumps of cocoa. Working with a dessertspoon at a time, add the sifted icing sugar and beat well between each addition.

Add the cooled dark chocolate and beat well until you have a beautifully fluffy frosting. To serve, put the sponges in the fridge for at least 15 minutes – before you frost, they should be cool to the touch, otherwise the frosting will melt and become greasy.

Frost the top of one sponge then top it with the second sponge. Add another layer of frosting on top. You can either serve at this point or you can frost the sides, if you like.