Vegan Victoria Sponge Cake

method:

• Preheat the oven to 200C/400F/Gas 6. Grease and line 2 × 20cm springform cake tins with non-stick baking paper.
• Put the tins of coconut milk for the frosting into the fridge to allow the cream to separate and harden.
• Mix all the dry ingredients together in a bowl, then sift them through a fine mesh sieve into a separate large bowl. Make a well in the centre.
• Mix all the wet ingredients together, then add to the well in the centre of the dry ingredients. Using a spatula or a hand mixer, mix together until just combined.
• Divide the mixture evenly between the two tins and bake in the preheated oven for 30 minutes, rotating the tins halfway through the cooking time to ensure they cook evenly. When done, a skewer inserted into the centre should come out clean – if not, they need to go back in the oven for a little longer, until the skewer comes out dry. Remove the cakes from the oven and set aside on a wire rack to cool in the tins for 10 minutes before turning out and allowing to cool completely before frosting.
• Remove the tins of chilled coconut milk from the fridge, taking care not to shake the tins. Spoon off the hardened cream at the top of the tins and place in a bowl with the maple syrup and vanilla, mixing until smooth but being careful not to over-mix, otherwise it can start to clump and slightly curdle.
• Put one cooled cake on a cake stand or serving plate and add the jam filling to the top of the cake, spreading it evenly but not all the way to the edge, leaving about 1cm clear. Add half of the cream, then, working your way out from the centre, spread it nearly to the edge in an even layer. Place the second cake on top, pressing it down lightly so the filling just comes to the edge. Add your top layer of cream to the top of the cake, again working your way from the centre, spreading the cream to the edge.
• Decorate with fresh berries and cut into slices to serve.