4tablespoonsraspberry jam(or strawberry jam - ensure refined sugar free if necessary) ***
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins).
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.
Once done, turn the cakes out onto wire racks and leave to cool completely before frosting.
For the buttercream:
Drain soaked cashews and add to a food processor or blender with all the other ingredients (a hand-held blender works too).
Whizz until completely smooth, adding more milk or water if necessary.
Place one of the sponges onto a plate or cake stand and spread all of the buttercream evenly on top of it.
Carefully spread the jam evenly across the buttercream.
Place the other sponge on top and sandwich together.
Dust with icing sugar (powdered sugar), if desired. If you want the pretty icing sugareffect but want to keep the cake completely refined sugar free, you can dust it with cornflour (cornstarch) instead.
Tastes best when fresh but keeps covered in the fridge for up to a few days.