Method (cake)

1. Preheat your oven to 180 degrees c and line a 9X13 inch deep rectangular cake pan with grease-proof paper.
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 flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
4. Add the oil into the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
6. Gently fold in the sprinkles. Don’t over mix them or they will bleed their colour.
7. Pour the batter into the lined cake pan. Make sure to tap the tin on the worktop to remove any air bubbles.
8. Place the cake into the center of the preheated oven and bake for around 28-30 minutes or until golden brown.You will know it is done when you put a knife or skewer in and it comes out clean and it’s springy to the touch.
9. Place the cake on a cooling rack and allow to cool fully.
10. Once cool, pop it into a sealed container to keep fresh before frosting.

Method (buttercream)

1. In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar and vanilla extract.
2. Add a drop of pink food gel to make the buttercream a light pink colour (optional).
3. Spread the frosting over the top of the cake, using a spatula or spoon to create a swirly effect.
4. Scatter sprinkles all over the top of the frosting.
5. Cut into squares to serve.
6. Serve fresh or store in a sealed container in the fridge.