Preheat the oven to 350°F / 180° C. Lightly grease 2 x 8inch (20cm) round baking pans.
Stir the lemon juice into the non-dairy milk and set aside. It will thicken slightly into 'buttermilk'.
In a pan over a medium heat, melt the vegan butter and syrup together. Set aside to cool slightly.
Sift the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
Pour the milk, vanilla and melted butter mixture over the flour mixture and stir well until it becomes a smooth runny batter.
Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean. If the cakes are darkening too much, cover them loosely with foil.
Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the vegan vanilla frosting
Meanwhile, to make the frosting, beat together all ingredients until smooth. Add more milk or powdered sugar if necessary to get a thick frosting consistency.
When the cakes are completely cold, sandwich together with ⅓ of the icing. Spread ⅓ of the frosting over the top and the remaining frosting around the sides. If desired, decorate with berries or vegan sprinkles.
Don't over-mix the batter when adding the wet ingredients to dry. Combine well, but don't beat.
Add 1 teaspoon of cinnamon to the frosting for a wintery flavour or the zest of a lemon for something zingy. You could also try my vegan cream cheese frosting.
Freezable: you can freeze the un-frosted cakes for up to 1 month
Increase the ingredients by an extra 50% for a three layer cake
Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.