Vegan passionfruit, pistachio and lime layer cake

Preheat the oven to 180°C/fan 160°C/gas mark 4

Grease and line 2 8 inch cake tins with baking paper

Using a food processor or pestle and mortar, grind the pistachios down to a crumb

Combine the oat milk with the cider vinegar and juice of 1 lime and leave this to curdle

Weigh out and sieve the flour and bicarbonate of soda into a separate bowl, and add the ground pistachios

Cream together the spread, lime zest, vanilla extract and salt using a stand mixer or an electric whisk until light and fluffy

Add the oat milk mixture and flour mixture alternately to the creamed butter gradually

Pour this equally into the cake tins and place in the oven for 30-35 mins, being careful not to open the oven while they are baking, otherwise they will sink. After 30 minutes, take them out and test by inserting a skewer. If it comes out clean they are done

While the cakes are in the oven, start on the curd. Begin by combining the cornflour, Oggs and lemon zest in a small saucepan and whisking over a low heat so as to get rid of any lumps

Add the lemon juice, passion fruit pulp, sugar and oat milk, then whisk over a medium heat for around 7 minutes until it thickens

Once it has reached a thicker consistency, add the vegan spread and oat milk and stir to create a glossy finish

Take this off the heat and leave to cool in the fridge

Make your buttercream by combining your spread, sugar and lime zest and juice with an electric whisk or stand mixer until light and fluffy. If it’s too thick, add a tbsp of oat milk to create your desired consistency

Assemble your cake by spreading a layer of curd topped by half of the buttercream on the first cake. Sandwich with the second cake on top and top with the other half of the buttercream

Decorate with crushed pistachios, halved passionfruit, lime zest and extra curd.