Directions

1. 1. Preheat the oven to 180°C. Line two 20cm cake tins.
2. 2. To make the vegan buttermilk, add the lemon juice to a measuring jug, followed by the milk and leave it to sit for two minutes.
3. 3. In a large bowl, combine the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
4. 4. In a measuring jug, add the buttermilk, then whisk in the oil, vanilla extract and sugar.
5. 5. Gradually whisk the wet ingredients into the dry until smooth. Do not over mix.
6. 6. Divide the batter evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean. Leave the cakes to cool completely before assembling and decorating with your favourite toppings.