225g vegan butter or margarine
225g caster sugar
4 tbsp aquafaba (chickpea water)
2 tsp vanilla extract
225g self-raising flour
1 tsp baking powder
2 tbsp almond milk
For the filling:
150g vegan butter or margarine
300g icing sugar
1 tsp vanilla extract
Preheat the oven to 180°C/350°F. Grease and line two 20cm/8inch cake tins.
In a large bowl, cream the vegan butter/margarine and caster sugar together until light and fluffy.
Add the aquafaba and vanilla extract, and mix until well combined.
Sift the flour and baking powder into the bowl, and fold the mixture together gently. Add the almond milk and mix until smooth.
Divide the mixture evenly between the two cake tins, and smooth out the surface. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave to cool for a few minutes before turning out onto a wire rack to cool completely.
To make the filling, cream the vegan butter/margarine, icing sugar and vanilla extract together until light and fluffy.
Once the cakes have cooled, spread raspberry jam over the top of one of the cakes.
Next, spread a generous layer of the filling over the jam.
Place the other cake on top, and dust with icing sugar before serving.