Serves 10
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For icing:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease and line two 20cm round sandwich tins.
  2. Whisk the first four ingredients in a large mixing bowl.
  3. Whisk together the remaining ingredients in a jug, then gradually stir this into the dry ingredients.
  4. Divide the batter between the two prepared tins.
  5. Bake for 50 minutes to 1 hour until a skewer inserted into the centre comes out clean.
  6. Meanwhile, beat together the dairy-free spread, cocoa powder and icing sugar for the icing until fluffy, then gradually beat in the vanilla and milk until combined.
  7. When cooked, remove the cakes from the oven and allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
  8. Sandwich the two cakes together with some icing, then spread the rest of the icing all around the outside of the cake. Decorate with Hundreds and Thousands.

Nutrition Facts

Per serving: 613 kcals, 17.4g fat (3.9 saturated), 115.8g carbs, 83.5g sugars, 2.8g protein, 4.7g fibre, 0.671g sodium