Ingredients:

• 300g self-rising flour

• 200g golden caster sugar

• 175g dairy free butter/margarine

• 300ml oat milk

• 1tbsp bicarbonate of soda

• 1tbsp vanilla bean paste

For the filling:

• 200ml vegan whippable double cream

• 10tbsp strawberry jam

• Icing sugar, for dusting

• Strawberries, for decorating

Method:

• Preheat the oven to 180C

• Mix together flour and sugar and bicarbonate of soda and vanilla

• Add in the butter and oat milk and mix thoroughly

• Grease two circular baking tins

• Pour into tins and bake for 25-30 minutes, until golden brown or a cocktail stick comes out clean

• Whisk the double cream to stiff peaks using an electric mixer

• Once the cakes has cooled, on one of the cakes spread on the jam and cream

• Place the other cake on top

• Top with strawberries and dust with icing sugar

• Enjoy!