Method (cake)

1. Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the sugar, flour, ground spices, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
4. Add the wet ingredients into the dry ingredients along with the chopped pecans and mix just to combine.
5. Spoon the batter into the lined tin. Level it out with the back of a spoon or offset spatula.
6. Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
7. Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.

Method (pecan pie filling)

1. In a large nonstick saucepan on the hob over low heat, melt the butter. Add in the light brown sugar and cook, stirring with a whisk, until the sugar has dissolved and mixture begins to bubble. This will take appropriately 3-4 minutes. 
2. Once bubbling, add in the ground spices and cream, whisk to combine. 
3. Add in the roughly chopped pecan nuts. Use a heatproof spatula to carefully fold them into the spiced sugar mixture until they’re coated. Cook for around 2 minutes until the mixture thickens.
4. Transfer to a large heatproof bowl and allow to cool completely at room temperature, about 30 minutes, stirring occasionally to prevent it from binding together. Set aside.

Method (brown butter buttercream)

1. Add the butter into a medium sized saucepan. Melt over medium heat, stirring occasionally with a heat proof spatula or wooden spoon. 
2. Continue cooking until the butter foams, then turns golden brown and smells toasted and nutty.
3. Once nutty, and a brown colour with little speckles, immediately pour into a heatproof bowl to stop cooking.
4. Allow to cool completely, then chill in the fridge until solid but still soft (like room-temp butter).
5. Once the browned butter is solid but soft, beat until creamy and smooth. You can either do this in a stand mixer with balloon whisk attachment, or electric hand whisk. You want it to be light and fluffy. 
6. Gradually add in the icing / powdered sugar, mixing on low at first, then increasing speed until fully incorporated.
7. Add in the cream and ground spices and beat for a further 3-4 minutes until creamy.
8. You may may way to adjust the consistency if its too thick or soft. Add more cream to loosen or more powdered sugar to thicken, as needed.
9. Spoon the brown butter buttercream over the top of the chilled cake, and spread out using the back of a spoon or off-set spatula. Make swirls in the buttercream for decoration.
10. Using the back of a spoon, make little holes in the buttercream then spoon in the pecan pie filling (refer to video for example).

Method (puff pastry)

1. Preheat oven to 180°C fan. Lightly flour your surface and roll out the puff pastry sheet to about ⅛ inch thick. You want it large enough to cover the top of the cheesecake.
2. Using a knife or pizza roller / pastry cutter, slice the pastry into even strips – approximately ½ inch wide.
3. Lay half the strips horizontally across a piece of parchment. Fold back every other strip halfway, then lay a strip vertically at the fold. Unfold the horizontal strips over the new vertical one. Repeat the process, alternating strips to weave a criss-cross pattern.
4. Place the base of the tin we baked the sponge in on top and cut around it so you have the perfect size square to fit on top of the cake. Transfer the parchment with the lattice on to a baking tray. Chill in the fridge for 10–15 minutes to firm up, this helps keep its shape when baking.
5. Brush with dairy-free milk and a sprinkle of some granulated sugar, then bake on a lined baking tray for 10-12 minutes until crispy and the edges are golden brown in colour.
6. Once baked, remove from the oven and allow to cool before placing on top of the cake (as any heat from the pastry will melt the buttercream).
7. Once completely cool, place the puff pastry lattice on top of the cake, press down slightly to stick to the buttercream.
8. Lightly dust with some icing sugar.
9. Use a sharp serrated knife to cut the cake into squares / servings.
10. Serve and enjoy!