Preheat the oven to 160°C (fan oven)
Grease two round cake tins and line with baking paper
Stir the lemon juice in with the vegan milk and set aside to curdle slightly
In a small saucepan, melt the butter together with the maple syrup and vanilla bean paste. Leave it to cool slightly
Sieve the flour, sugar, and bicarbonate of soda into a large mixing bowl
Gradually pour in and mix both the milk and the butter mixes. Stir until smooth. If it starts to clump, use a hand whisk to continue mixing
Pour out the cake mix equally into the two cake tins
Place the tins into the oven and bake for 30-35 minutes. Try not to open the oven!
Check the cakes with a skewer, if the mix sticks to the skewer and looks a bit too wet, put back in for 5 more minutes and check again
Take out of the oven and leave to cool
Whilst waiting for the cakes to cool, beat together the frosting ingredients and put aside
Once the cakes have cooled, take them out of the tin and place one half on to a serving plate
Spread over your jam of choice and then spread on the frosting
Carefully place the second half on top
If you have spare icing sugar, sprinkle on top using a sieve
ENJOY your gluten-free + vegan masterpiece and don't forget to show off!!