I’ve long been a connoisseur of the microwave mug cake, but sometimes you want to eat with your eyes too and dig in to a giant layer cake covered with lashings of frosting.

We’ve been having cooker issues for more than two months now, and at first, I was troubled about getting my cake fix until I applied some logical thinking and realised I just needed to do some upscaling and find a suitable baking tin. I’ve now invested in some silicone baking trays and nothing can hold me back!

Best of all, this cake is plant based and made with regular store cupboard ingredients so you can whip one up every night!

You will need

• 250g flour
• 200g sugar
• 2 tsp baking powder
• 4.5 tbs cocoa powder
• 80 ml rapeseed oil
• 250 ml Koko milk
• 3 tbs orange juice
• 1 tbs lemon juice
• Chocolate frosting – we cheated and used Betty Crocker chocolate fudge icing

How to

1. Sieve the flour with the cocoa and baking powder. Stir in the sugar.
2. Add the orange juice and lemon juice to the milk and let it sit for 1-2 minutes to create buttermilk. Mix in the oil then the buttermilk.
3. Divide the mixture between two 8 inch silicone trays. Cook one at a time on full power for 3 minutes. After 3 minutes check to see if the cake is cooked through by inserting a skewer and feeling the top. If necessary, cook on full power for a further minute.
4. Allow cakes to cool then ice and decorate.