Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment. Put all oat flour cake vegan the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth.
Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely. To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes.
