Vegan Cookies and Cream Cake

Preheat your oven to 180°C (160°C fan/gas 4). Lightly oil a 20x20cm baking tin and line both the base and sides with baking parchment. In a large jug, whisk together the sunflower oil, dairy-free milk, vinegar, vanilla extract, and dairy-free yogurt until well combined.

In a large mixing bowl, combine the light brown sugar, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and a pinch of salt. Stir the dry ingredients together to ensure there are no large lumps.

Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or spatula until the batter is smooth and no pockets of flour remain. Pour the mixture into the prepared tin and level the surface with a spatula.

Bake for 35 minutes, or until a skewer inserted into the center of the cake comes out clean. If the skewer has wet batter on it, return the cake to the oven for another 5 minutes. Once done, remove from the oven and allow it to cool completely in the tin.