Pre-heat your oven to 180C / 356F / gas 4.

Cut out 12 small discs of grease proof paper and place in the bottom of your tins.

Make sure all of your ingredients are weighed out and ready to go.

In a large bowl, beat the non-dairy butter and caster sugar together until it is pale and creamy.

In a separate jug, mix together the milk, and lemon juice. (Do not worry if the lemon juice reacts with the milk and it looks like it has split or curdled).

Add half of the milk and lemon mix in with the creamed butter and sugar.

Sift in half of the flour and baking powder and fold in along with the lemon zest.

Stir in the remaining milk and lemon juice before folding in the remaining flour and baking powder.

Spoon the cake batter into your cake tins (1 heaped tbsp – 2 tbsp per cake hole)

Bake in the centre of the oven for 15-18 minutes or until the cakes are golden brown, a skewer inserted into the middle of the cakes come out clean and the cake is springy to the touch.

Remove the cakes from the oven once they are cooked and leave them in the tin until cool enough to handle.

Push the cakes out using the loose bottoms tins and peel off the layer of grease proof paper.

Let them finish cooling before cutting and decorating.

While the cakes are cooling, whisk the vegan whipping cream until thick and holding its shape.

Spoon this into your first piping bag.

Next spoon the jam into a second piping bag.

Carefully cut the cakes in half horizontally.

Pipe alternating blobs of cream and jam on top of the bottom layer.

Sandwich the top piece of cake on top.

Simply dust with sifted icing sugar to finish.