Preheat the oven to 175°C and prepare three 20cm cake tins with parchment paper.

In a large mixing bowl, add the flour, sugar, salt, and baking powder (if using all-purpose flour).

In another bowl, whisk together the plant milk, olive oil, lemon zest, and vegan yoghurt.

Pour the wet ingredients into the dry, then add the vegan honey. Mix gently until just combined—don’t overmix.

Divide the batter evenly among the prepared cake tins.

Bake for 20-25 minutes or until golden brown and a toothpick inserted in the centre comes out clean.

Let the cakes cool completely on a wire rack before assembling.

In a small saucepan, bring the vegan honey, lemon juice, water, and lemon zest to a simmer.

Remove from heat and let it cool completely.

Brush each cake layer evenly with the syrup before assembling.

In a stand mixer or using a hand blender, whip the vegan butter until light and fluffy.

Gradually add powdered sugar and continue mixing.

Add a pinch of salt to balance the sweetness.

Brush each cake layer with the lemon honey syrup.

Place the first cake layer onto a serving plate/stand.

Transfer the buttercream into a piping bag, cutting a small hole at the tip. Do the same with the raspberry preserves.

Pipe a spiral of buttercream inside, leaving space in between.

Fill the gaps with a spiral of raspberry preserves, covering the top of the cake layer.

Repeat this process for the second cake layer.

Stack the third and final cake layer on top.

Cover the entire cake with buttercream, smoothing it out with an offset spatula.

Decorate with fresh raspberries and basil leaves.