30min · 12 servings Ingredients for the cake • 480ml of dairy-free milk • 2 teaspoons of apple cider vinegar • 420g of self-raising flour • 450g of caster sugar • 1 teaspoon of baking powder • 1 teaspoon of bicarbonate of soda • 120ml of sunflower oil 35g of cocoa powder (see cake steps for details) Ingredients for the swiss meringue buttercream • 370g aquafaba (chickpea brine) see notes* • 1 + 1/2 teaspoon of cream of tartar • 380g of caster sugar • 140ml water • 400g of dairy-free butter (I use Flora Plant-Based Block Butter) • 150g of dairy-free chocolate (for the ombré effect) • + • Vegan sprinkles
