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METHOD

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Heat the oven to 160⁰C / Gas Mark 4 

Line the base of 2 x 8inch (20cm) tins with baking parchment and grease the sides with dairy-free spread.

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Measure dairy free milk alternative into a jug then add cider vinegar and ¼ tsp of vanilla essence and leave to stand for a few minutes

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Put the flour, sugar and baking powder in a large mixing bowl

Slowly add the milk mixture and beat, with an electric mixer or wooden spoon, until smooth.

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Divide the mixture evenly into the 2 baking tins and place them into the centre of the oven.  Bake for around 30 to 35 minutes (adjust cooking time by around 5 minutes for fan assisted oven).

Once cooked through, remove from the oven and leave to cool for a few minutes

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Once cooled, turn out the sponges onto a cooling rack

While cakes are cooling, make the butter cream filling  

Put the icing sugar and dairy free spread into a bowl mix with wooden spoon or hand whisk

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Add the rest of the vanilla essence and mix until light and fluffy

When cakes have cooled, spread jam onto one of the sponges and then cover with butter cream

Place the other sponge on top and dust the top with icing sugar or caster sugar