No eggs? No problem! This vegan cake can be made with pantry staples and turns out soft and fluffy. Thanks to for the inspiration. You could fill the cake with whipped (coconut) cream and fresh fruit but I chose my go-to chocolate ganache this time with a jam spread for a subtle flavour hit.

2 1/4 c non-dairy milk (I used homemade almond)

1 1/2 tbsp apple cider vinegar

3 c and 2 tbsp flour (I used spelt)

1 1/2 c granulated sugar (I used organic cane)

1 tbsp baking powder

1 tsp baking soda

1 1/2 tsp salt

3/4 c oil

3 tbsp vanilla extract

Chocolate ganache:

1 c coconut cream or milk

200g dark chocolate, broken into small pieces

jam of choice (optional)

Preheat oven to 175C. Line 2 x 20cm round sponge tins with baking paper and grease inside the edges.

In a large jug mix the milk and vinegar and leave for 5 minutes.

In a large bowl mix the flour, sugar, baking powder, baking soda and salt.

Add the oil and vanilla extract to the milk and mix. Pour into the dry ingredients and whisk until no lumps remain.

Divide the batter evenly among the 2 tins. Bake for up to 25 minutes. Check after 15 minutes and place foil on top of the tins if starting to brown.

Remove from oven, let cool in the tins for 10 minutes then transfer onto wire racks to cool completely.

To make the ganache, heat the coconut cream in a small saucepan until just boiling. Remove from heat and stir in chocolate until all melted and smooth. Transfer to a bowl and refrigerate until firm enough to spread, at least an hour.

Place one sponge upside down on your serving plate. Spread with jam then half the ganache. Place the other cake on top and spread with rest of ganache. Decorate as you wish. I used toasted flaked almonds and some homegrown raspberries. You could use sprinkles or cachous, toasted coconut, fresh or freeze-dried berries, edible flowers...