Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line 2x8” round cake tins. Place the soy milk and lemon juice in a jug and mix together until it thicken and begins to curdle, set aside.

Place the flour, Bicarbonate of Soda, sugar and cinnamon in a large bowl and mix together to combine. Add the dried fruit and chopped nuts and mix.

Mix the apple sauce together with the baking powder. Add the apple sauce mixture, melted coconut oil and soy milk to the dry ingredients. Stir the wet ingredients into the dry ingredients until just combined. 

Divide the mixture equally between the 2 prepared cake tins. Bake in the oven for 35-40 minutes until the cake in golden brown and risen - to check the cake is cooked, insert a skewer into the centre of the cake and it should come out clean. Leave the cake to cool in the tins for 20 minutes then transfer onto a wire rack to cool completely.

For the buttercream, pop the vegan butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and vegan cream cheese and beat together until you have a lovely light and fluffy buttercream.

 Once the cake has cooled, use a serrated knife flatten the top of one cake. Place the flattened cake layer on your serving plate or cake board. Spoon half the tub of icing onto the cake layer and smooth out to create an even layer of icing.

Sandwich the other cake layer on top and spread the remaining icing on top and smooth out. Sprinkle a few chopped nut around the edge of the cake to finish. You are now ready to serve and enjoy your cake!