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 yogurt, 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, cocoa powder, 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 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 frosting. You can even place the cake in a sealed container once cool then frost the day after. 

Method (chocolate buttercream)

1. Add the dairy-free dark chocolate in a heat proof bowl, place on top of a saucepan filled 3/4 with water and place on the hob. Melt the chocolate, then leave it to cool slightly.
2. Beat the dairy-free butter until light, smooth and creamy. Add in the vegan sour cream or yogurt and mix until fully combined.
3. Gradually add the icing sugar and cocoa powder, beating until smooth.
4. Slowly pour in the cooled, melted chocolate and beat until the buttercream is silky, glossy and fluffy.
5. If it’s too thick, add a small splash of dairy-free milk. If it’s too soft, chill for a few minutes before using.
6. Spread the chocolate buttercream on top of the cake, using the back of a spoon or off-set spatula to spread it out (refer to video for example). 

Method (chocolate cornflakes)

1. Add the dairy-free dark chocolate in a heat proof bowl, place on top of a saucepan filled 3/4 with water and place on the hob. Melt the chocolate, then leave it to cool slightly.
2. Add the cornflakes into a medium sized mixing bowl and pour over the cooled melted chocolate. Stir to combine until the cornflakes are evenly covered.
3. Pour the chocolate cornflakes over the buttercream and spread out so each slice of cake will have chocolate cornflake topping on top. 
4. Use a sharp knife to cut the cake into squares / servings, serve and enjoy!