Melt together the butter and syrup, on a low heat for a few minutes.
Squeeze some fresh lemon juice into your dairy free milk.
Put all of the dry ingredients into a bowl and soft into another bowl to avoid lumps.
Add the butter mixture and milk mixture and stir through well.
Separate into two 8 inch well greased cake tins. Place in a preheated oven at 180 degrees for 35 minutes.
Bring out and cool completely on a cooling rack.
Once cool, sandwich together using vegan Nutella.
Cover in Betty Crocker chocolate icing and dairy free chocolate buttons, you can find these in the free section or just leave plain.
