Ingredients

• 175ml soya milk

• 2 tsp apple cider vinegar

• 250g self raising flour

• 2 tsp baking powder

• 150g golden caster sugar

• 2 tsp vanilla essence

• 1/4 tsp salt

• 80ml light olive oil or other non flavoured oil

For the filling

• 100ml vegan elmlea cream (feel free to substitute for buttercream if you prefer. I personally find buttercream+ jam a bit too sickly)

• 4 tbsp strawberry jam

Method

1. Preheat oven to 180°C.

2. Grease your two cake tins.

3. Combine the soya milk and apple cider vinegar to make buttermilk.

4. In a large bowl add all your dry ingredients and give a quick stir to combine. Then add the buttermilk, vanilla and oil and whisk with an electric whisk for about 30 seconds or until just combined and smooth.

5. Separate evenly between the two tins, place in the middle of the oven and bake for 25 minutes or until a clean skewer comes out.

6. Leave the cakes to cool completely.

7. Whisk the vegan elmlea with you electric whisk until the whipped cream can hold its shape. This will take at least 5 minutes.

8. Assemble the cake by spreading the jam first. I like to spread it like a well so that there is more jam on the outside and a thin layer in the middle so that it can hold the cream in place. Place the cream in the centre of the sponge and spread so that it about an inch from the edge all around. This is to stop the cream being pushed out when the sponge goes on top.

9. Gently place the second sponge on top and dust with icing sugar.