Line your cake tins with grease proof paper or grease well with non-dairy butter.

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

(Using the all in one method) put just half of of the cake ingredients into a large mixing bowl and whisk for 3-4 minutes or until you have a smooth batter.

Pour the batter evenly between the two tins and bake in the centre of your oven for 25-30 minutes or until they are springy to touch and a skewer comes out clean.

Remove the cakes from the tins and place on a cooling rack.

Re-line / grease your tins before adding the remaining cake ingredients to your mixing bowl and whisking for another 3-4 minutes until you have a smooth batter.

Again, pour the batter evenly between the two tins and bake in the centre of your oven for 25-30 minutes or until they are springy to touch and a skewer comes out clean.

Again, remove the cakes from the tins and place on a cooling rack. Only once all four cakes have cooled completely move on to assemble and decorate.

Using a serrated knife, carefully cut off any "domed" tops from your cake – you want to make sure they are as flat as possible to make stacking them more easy.

In a small mixing beat together all of the ingredients for the filling and decoration except the vegan cream.

Whip the vegan cream before folding into the other ingredients to keep it as lightly and fluffy as possible.

In another large mixing bowl slowly whisk together all of the icing ingredients except the almond milk.

If the icing mixture is too stiff to spread or pipe, slowly add the almond milk and keep whisking until it is a smooth, creamy consistency.

Spread a small amount of icing (just a teaspoon's worth will do) on to your cake plate/board.

Carefully place your first sponge layer onto the plate and spread with 2 tablespoon of the filling.

Repeat this process until each of the sponge layers has been stacked on top of the others.

Cover the cake in a thin layer of the icing using an offset spatula and place into the fridge for 30 minutes (this will help the cake to firm up a little and become more stable – we don't want it falling over!)

Remove from the fridge and cover with another layer of the icing until completely smooth.

Fill an icing bag that has been fitted with your favourite icing nozzle with the filling/decoration mix.

Decorate around the top of the cake and top with mini marshmallows.