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, 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. Fold in the chopped glacé cherries.
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 (filling)

1. Fill a small saucepan with water and place on the hob over medium heat. Add the chocolate and cream into a heat proof bowl and place on-top of the pan. Allow to melt, stirring occasionally.
2. Once melted, remove from the heat and allow to cool for 5 minutes.
3. Once slightly cool, transfer into a piping bag and snip off the top. Transfer the cherry jam into a separate piping bag and snip off the tip.
4. Poke holes in the cake using the base / handle of a wooden spoon and pipe in some of the cherry jam and ganache.

Method (buttercream)

1. In a large mixing bowl, add in the dairy-free butter and condensed milk, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and 2 tablespoons of the cocoa powder. Whip on high speed for around 5 minutes to incorporate it. Add a splash of dairy-free milk if needed. If the buttercream is too thick, add some more chunks of butter. If it’s too soft, add more icing sugar. You want it smooth, creamy and airy.
3. Transfer 2-3 tablespoons of the light chocolate buttercream into a piping bag fitted with a round tip nozzle. Set aside.
4. Add in the rest of the cocoa powder into the buttercream and whip to combine. You may need to add a splash more dairy-free milk. You want this buttercream to be darker in colour and rich.
5. Dollop or pipe some of the white buttercream on top of the cake, spread out until even using an off-set spatula or pallet knife.
6. Pipe bulbs of the lighter buttercream over the top of the cake.
7. Decorate with a glacé cherry for the reindeer nose, some left over dark buttercream for the eyes.
8. Melt some dairy-free dark chocolate either in a microwave or on the hob, transfer into a piping bag, snip off the tip and pipe on some antlers.
9. Optional: Sprinkle over some grated dark chocolate.