Step 1

Preheat oven to 160C fan/180C/350F.

Step 2

Grease and line three 26cm/10inch cake tins, such as the Pyrex Magic spring form.

Step 3

In a large mixing bowl sift the self-raising flour and baking powder, mix with a wooden spoon. Add the caster sugar and mix again to combine.

Step 4

Measure the almond milk and oil and add to the bowl along with the vanilla essence. Mix until just combined, but no not over mix.

Step 5

Carefully add the blackberries and gently mix until evenly distributed.Divide mixture between cake tins and gently tap them on the work surface to release any air bubbles.

Step 6

Place in the oven for 35-40 minutes until turning a light golden colour on top. Whilst they are baking, make your gin syrup.

Step 7

Place the sugar, water and lemon juice in a saucepan on medium heat. Let simmer for 5-10 minutes until the sugar has dissolved and it has thickened to a syrup consistency. Pour into a small Pyrex jug then add the gin.

Step 8

Check the sponges. Place a skewer in the middle of each sponge, if it comes out clean then it’s done. If not, leave in for a few minutes longer.

Step 9

Remove from the oven and place on cooling racks. Leave them to cool in their tins for 10 minutes first.

Step 10

Whilst they are still warm and, in their tins, make lots of holes in the top of the sponges.

Step 11

Brush over the gin syrup mixture evenly over each sponge, allowing it to soak in.

Step 12

Leave the sponges to cool completely and make your frosting. Whip the vegan butter with an electric whisk, adding the icing sugar a cupful at a time. It should be thick and fluffy. Place in the fridge until you are ready to frost the sponges.

Step 13

Make the blackberry jam. Place the blackberries and sugar in a small saucepan on medium heat for around 10 minutes. Once thickened, take off the heat and strain the jam through a sieve so you are left with just a liquid. Don’t throw away the jam.

Step 14

Level each cake with a cake leveller or serrated knife so they are all flat. Place one sponge on a cake board with a little buttercream to keep in place.

Step 15

Spread ¼ of the buttercream on top and swirl in some of the jam. Repeat with the next sponge and then place the final sponge on top. Use a cake lifter if you have one to make sure you are placing them evenly on top.

Step 16

Cover all three sponges generously in buttercream. To get the naked frosting look, use a palette knife vertically to scrape the buttercream so you are getting rid of excess buttercream. You will start to get the naked icing effect like the pictures. Continue all the way round, scraping excess buttercream into a separate bowl.

Step 17

Place 4-5 cake dowels in the cake to keep it sturdy. Using a teaspoon, place dabs of the liquid from the blackberry jam all over the buttercream. Then using your palette knife as before, carefully scrape over the tops and sides till you get a pretty effect like in the photos.

Step 18

Top with some fresh blackberries and flowers. If they are not edible, make sure you rinse, dry and then wrap the stems in cling film before placing on the cake. Then remove before cutting into the cake.

Step 19

Serve and enjoy! Will keep in an air tight container in the fridge for 2-3 days.