For the cake batter:
- 150 ml non-dairy milk
- 1 lemon, juice of around 50 ml
- 250 g non-dairy spread chilled
- 250 g caster sugar
- 1 tsp vanilla extract
- 400 g self-raising flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For the filling:
- 1 tsp cornflour
- 1/2 tsp vanilla extract
- 1 tsp non-dairy milk
- 150 g icing sugar + more for dusting
- 40 g non-dairy spread
- 5-6 heaped tbsp jam I like raspberry
Preheat the oven to 160 degrees C. Prepare your 3 cake tins by greasing and lining the bottoms with baking paper.
Add the milk (150ml) and lemon juice (50ml) to a jug, stir and put in the fridge for around 10 minutes until ready to use.
Add the dairy free spread and sugar (250g each) to a bowl or mixer and beat until smooth and fluffy, followed by the vanilla (1 tsp).
Gradually mix in the milk mixture. It will curdle but comes back together when you add the flour so don't worry.
Sieve together the flour (400g), baking powder and baking soda (1/2 tsp each) and add into the wet mixture. Stir until everything is combined.
Spoon out the mixture into your cake tins and spread out evenly with a spatula. Press a slight dip in the centre of the batter to help prevent the cakes bulging and help make sure you have flat layers.
Place in the centre of the oven for 20-25 minutes until golden in colour and a skewer comes out clean, turning halfway through to make sure they bake evenly.
Once baked, remove from the oven and place on a cooling rack and allow to cool completely in their tins. Once cool, run a knife round the edge of each tin, turn out and peel off the baking paper.
To make the buttercream add the cornflour (1 tsp), vanilla extract (1/2 tsp) and milk (1 tsp) to a small bowl and stir until the cornflour has dissolved. Beat the icing sugar (150g) and dairy free spread (40g) together and then add in the cornflour mixture. Mix until smooth. This can be prepared beforehand and kept in the fridge but needs to be left to warm up to room-temperature before use.
Decide which layer looks the best and set it aside for the top of the cake. Take your serving plate and spread some of the buttercream in the centre to stop the cake sliding and place the bottom layer on top. Spread half of the jam (2-3 tbsp) evenly across this layer. Then spread half of the buttercream onto the middle cake and place buttercream down onto the bottom layer. Repeat both the jam and buttercream steps and put the top layer in place.
Dust the top with icing sugar and it's ready serve! Slice and serve with a pot of tea for a traditional treat.
This can be made a day ahead and I find the texture is even more delicious the next day as the jam and buttercream add extra moisture to the cake.