Vegan Sponge Cake with Dairy-Free Almond Butter Frosting

Method

• Heat the oven to 180 C 
• Grease and line two tins - around 20cm in size.
• Pour the dairy-free milk into a jug and add the apple cider vinegar. It will start to go slightly lumpy. Let it sit for a few minutes.
• Add the butter, vanilla extract, flour, baking powder and caster sugar into a bowl and mix.
• Pour in the dairy-free milk and apple cider vinegar mixture and beat together until you have a smooth texture.
• Divide the mixture in half and split between the two tins.
• Pop in the oven and bake for around 30-40 minutes.
•  Leave the sponge to cool before making the frosting.
• For the icing - mix the almond butter and vanilla extract.
•  Sift in the icing sugar.
• Slowly stir the dairy-free milk making sure to blend evenly.
•  If it feels too thick, add a splash more dairy-free milk - until you reach a texture that resembles buttercream.
• Wait for the sponges to cool before adding a thin layer of raspberry jam and a layer of almond butter to top of one sponge.
• Place the second sponge on the top and add the rest of the buttercream. Evenly spread the rest of the buttercream and decorate with fruit.