Chocolate Birthday Cake

Heat the oven to 190C and grease the base and sides of 2 x 20cm cake tins with dairy free spread. Line these with baking parchment.
Put the dairy free milk in a jug with the vinegar. Put all the other cake ingredients into a large bowl and pour over the milk mixture and mix until smooth. Divide the mixture between the prepared tins and bake for 25-30 minutes until a skewer comes out clean. Leave to cool then turn out onto wire racks.
For the buttercream, melt the chocolate in the microwave or in a bowl over simmering water. Whilst the chocolate is cooling down slightly, beat the dairy free spread and icing sugar together with a wooden spoon and sift in the cocoa powder. Pour in the melted chocolate and milk and mix until smooth.
Sandwich the layers of chocolate together with half of the buttercream then pile the rest on top of the cake.

Nutrition (per portion)

kcal 450

g %TE

% fat 27 54

% protein 4 4

% carbs 46 41

of which sugars 33 30