Method (sponge)

1. Pre-heat the oven to 180°C  c fan and line a 8 x 5 rectangular baking tin with grease proof paper.
2. In a large mixing bowl, combine the milk with the vinegar, stir to combine and set aside for 10 minutes for this to curdle. This creates a vegan buttermilk.
3. Once curdled, add in the lemon extract and oil. Stir to combine.
4. In a separate mixing bowl, sift in the flour, sugar and baking powder. Stir in the lemon zest.
5. Pour the wet into the dry and fold together to incorporate, making sure there is no dry mixture visible. Do not over-mix!
6. Pour the lemon cake batter into the lined tin. Use an off-set spatula or spoon to spread out the batter making sure to get right into the edges of the tin. Try to make it as flat and even as possible.
7. Bake in the middle of the oven for 30 minutes. Test the sponge after 30 minutes by inserting a skewer down the middle of the cake. If the skewer comes out clean, the cake is ready, if there is visible wet batter, it needs more baking time.
8. Once baked, run a knife around the edge of the tin, life the sponge out and place on a wire rack to cool fully. 

Method (buttercream)

1. In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a Kitchenaid stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Sift in the icing sugar and add in the lemon extract. Whip on high speed for around 10 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.

Method (assemble the fondant fancies)

1.  Freeze the cake for 30-40 minutes before cutting. This will help get neater squares and also will help reduce crumbs.
2. Cut the cake into equal squares.
3. Spread appropriately 1/2 teaspoon of lemon jam / lemon curd to the top of each sponge. 
4. Roll out the fondant until thin. Use a sharp knife to cut it into squares (the same size as the cakes). Place the marzipan on-top of the lemon jam / curd, press down to stick.
5. Spread the four exposed sides of each square with a thin layer of the lemon buttercream and then. Use a off-set spatula to spread them neatly.
6. Transfer some buttercream into a piping bag, snip off the tip. Pipe a blob of buttercream on top of the marzipan on each square. Chill for 1 hour or overnight until set. You want the buttercream to be firm.
7. Roll out the fondant until thin, cut into squares larger than the cakes as it bas to cover the entire top and sides of the sponge. Use a knife to trim away any excess fondant.
8. Melt the dark chocolate, in the microwave or on the hob using a bain-marie. Transfer into a piping bag and snip off the tip.
9. Drizzle the chocolate over the top of each fondant fancy in a zig-zag pattern.
10. Allow to chill in the fridge for 20 minutes, then serve and enjoy.