1

Preheat oven to 170°C. Lightly spray 2 x 18cm round cake tins with oil and line base and sides with baking paper.

2

Sift flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Combine almond milk, vanilla and vinegar in a jug.

3

Beat oil spread and sweetener in a separate medium bowl with electric beaters until light and fluffy. Add half of the dry ingredients and half the milk mixture. Beat on low speed with electric beaters until combined. Repeat with remaining dry ingredients and milk mixture. Continue beating on medium speed until cake batter is smooth.

4

Divide cake batter evenly between prepared tins and smooth over tops. Bake for about 25 minutes or until a skewer inserted into centre of cakes comes out clean. Stand cakes in tins for 10 minutes, then turn out onto a wire rack to cool.

5

To make filling, mix spread, sifted cocoa and icing sugar in a small bowl with a wooden spoon until creamy. To assemble, place 1 cake layer on a plate or cake stand and spread with filling. Scatter over sliced strawberries and half the raspberries. Top with remaining cake layer. Sift extra cocoa over top. Serve with halved strawberries and remaining raspberries.