Step 1

Preheat your oven to 180c and line your two cake tins with baking paper on the base. Then lightly grease the sides with some non-dairy butter.

Step 2

In a large mixing bowl, combine your dry ingredients and roughly stir together. Mix together the vinegar, plant milk and olive oil and let this sit for 5 minutes.

Step 3

Fold the wet and dry mixtures together to create a smooth batter, then divide this between your cake tins.

Step 4

Place the cakes into the oven to bake for around 30 minutes or until cooked through (check after 25 minutes) and allow to cool on a wire wrack.

Step 5

For your buttercream frosting, beat the butter until light and fluffy, then gradually stir in the cocoa and icing sugar.

Step 6

Once your cake has cooled, spread a generous amount of the frosting on one layer and carefully place the second on top. Add the remaining icing to the top layer and garnish with fresh berries for decoration.