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  • 150g (2/3 cup) dairy-free spread, plus extra for the tins

  • 300ml dairy-free milk, we used oat milk

  • 1 tbsp cider vinegar

  • 1 tsp vanilla extract

  • 300g (1¾ cups + 2 tbsp) self-raising flour

  • 200g (1 cup) golden caster sugar

  • 1 tsp bicarbonate of soda


  • STEP 1

Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment.

  • STEP 2

    Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put all of the other cake ingredients into a large bowl then pour over the milk mixture. Beat everything together until smooth


  • STEP 3

    Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly.



  • 250g (1 cup) unsalted butter - soft at room temperature

  • 250g (1½ cups + 3 tbsp) icing sugar

  • 200g white chocolate

  • A little milk - to get the buttercream to the right consistency, this may not be needed

  • 2 Large bags of Cadbury Mini Eggs


  • Break the white chocolate (200g) and melt it over a bain marie (in a bowl over a pan of simmering water).

  • Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.

  • Beat the butter (250g) on a low speed until soft and then add the icing sugar (250g), 1 tbsp at a time and beat until fully combined.

  • Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined. You should find that the buttercream has a soft, spreadable consistency, if not add a little milk a tsp at a time until it is soft.

  • Spread the frosting between the layers and over the entire cake. Cover the cake with the mini eggs.



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