1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Grease 2 x 18cm sandwich tins with low-fat spread and line the bases and sides with baking paper. Put 150g of the spread and all the caster sugar into a large bowl and beat with a hand-held electric whisk for 4-5 minutes, until light and fluffy.

2

In another large bowl, combine the flour, 6 tablespoons of the cacao powder, the baking powder and bicarbonate of soda. Whisk half of the dry ingredients into the spread and sugar mixture using the hand-held electric whisk. In a large jug, combine the almond milk and vinegar, then whisk half of this into the cake mixture. Repeat with the remaining dry ingredients and almond milk mixture until you have a smooth batter.

3

Divide the batter between the prepared tins and smooth the surfaces with a spatula. Bake for 25 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Set aside to cool in the tins for 15 minutes, then carefully release from the tins and transfer to a wire rack to cool completely.

4

Put the remaining spread in a medium bowl and sift over 2 1⁄2 tablespoons of the cacao powder and all the icing sugar. Whisk to combine.

5

Put one of the sponges on a cake stand and top with the ‘buttercream’, most of the sliced strawberries, half of the raspberries, and the second sponge. Sift over the remaining cacao powder, then serve decorated with the remaining strawberries and raspberries.