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Preheat your oven to 180C/160C Fan, and line three 8"/20cm cake tins with parchment paper on the bottom.
In a large bowl, add your flour, sugar and cocoa powder.
Whisk them together so they're evenly distributed.
Pour in your milk, vanilla, oil and vinegar.
Mix the mixture until smooth - try not to over mix however. I just use a spatula.
Split evenly between the three tins, and bake for 30-35 minutes.
Once baked, leave to cool in the tins for 10-15 minutes, and then move on to a wire rack to cool fully. Be careful when handling the sponges as they will be very soft and could break easily.
Once cooled, refrigerate the cakes for 10-15 minutes before decorating to make them easier to handle.
Carefully melt your dark chocolate until smooth. I do it in the microwave on short bursts! Leave to cool slightly.
Beat your dairy free spread on its own briefly to smooth it.
Add in your icing sugar and vanilla and beat again until smooth.
Add in the melted chocolate, and beat again!
Add your first sponge to a plate/boad, and pipe/spread ⅓ of the frosting onto the first cake.
Repeat this with the second cake, and then with the third!
Decorate with fresh fruit, and vegan friendly sprinkles!