Pre-heat your oven to 180C / 350F / gas mark 4.

Line three 6 inch cake tins with grease proof paper and place to one side.

Add the dairy free spread, caster sugar, flour, baking powder and vanilla paste into a large bowl.

Beat well using an electric whisk, adding the dairy-free milk slowly.

As soon as a smooth batter has formed, stop whisking. Lightly coat the cranberries in flour and add them to the batter with the orange zest,

Divide between the three cake tins and place into the centre of your oven and cook for 45 minutes or until the edges of the cakes start coming away from the sides of the tins.

Leave the cakes to cool in the tin for 5-10 minutes before transferring out on to a wire rack to cool completely.

Add the cranberries, jam sugar, and orange juice to a pan.

Cook on a low heat until the mixture begins to bubble.

Turn it up high, stirring frequently until the compote thickens (5 mins) then take off the heat immediately and allow to cool.

Place white chocolate chips in a metal bowl.

Heat the cream until it almost starts to boil then pour over the white chocolate chips.

Let sit, stirring occasionally until all of the white chocolate has melted into the cream.

Whisk until smooth the leave the cool.

Add the butter and beat until it is fully combined.

Slowly add the icing sugar and continue to beat until it is fluffy and spreadable.

Place first layer of cake on a cake board using a little icing underneath as "glue".

Fill a piping bag with 1/3 of the icing.

Pipe a border around the top of the cake, this will create a dam.

Spoon 2-3 tbsp of the cranberry compote in the middle and spread out.

Add the second layer of cake and add more icing and cranberry compote in the same way.

Add final layer of cake on top and ice the outside of the cake.

Fill a second piping bag with a star nozzle and decorate around the edge of the top of the cake.

Spoon more cranberry compote into the centre and finish with orange zest and white chocolate curls.