Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Whisk together the soya milk and lemon juice in a jug, and leave to stand for 10 minutes. Oil and line two 20cm springform cake tins.
Whisk together the yogurt, oil and sugars in a bowl. Pour in the thickened milk, then sift the flour, cocoa and bicarb into the mixture, and mix until smooth.
Divide the batter between the tins and bake for 25-30 minutes or until the cakes are well risen and spring back when pressed. Leave to cool on a wire rack.
Whisk together the icing ingredients until fluffy and a rich chocolaty colour. Add 2-3 tbsp of just-boiled water and beat until combined. Put about 5 tbsp of the icing into a piping bag with a ruffled nozzle to decorate later.
Sandwich the two cooled cakes together with a quarter of the frosting, then pile the remaining icing over the top of the cake on a cake board or stand. Using a palette knife, work the icing down around the sides of the cake into a smooth, even layer. Smooth over with a cake scraper for a neater finish all over, if you prefer.
Press in some sprinkles around the bottom of the cake, and use the icing in the piping bag to create swirls or ruffles around the edges of the cake to decorate. Top with more sprinkles and birthday candles.