Preheat your oven to 180c fan and line two loose bottom cake tins with parchment paper. I've used 18cm cake tins for this recipe.
In a jug, combine the soy milk and apple cider vinegar, stir together and set aside for 5 minutes to allow to thicken. This will create your vegan buttermilk alternative.
In a large mixing bowl, use a wooden spoon to beat together the olive oil and caster sugar. Then, whisk in your vanilla extract and buttermilk mixture.
Once combined, sift the dry ingredients and fold these into the wet mixture. Stir everything together until you're left with a smooth cake batter, then divide this between your two cake tins.
Place these into the preheated oven for 30 minutes, until beautifully risen and golden. Remove the cakes from the oven and allow them to all completely on a wire cooling rack.
Meanwhile, you can whip up your spiced buttercream frosting. Begin by using an electric hand mixer or stand mixer to beat the butter until pale and fluffy. Then, little by little, add in your icing sugar whilst mixing.
Repeat this process until all of the sugar is well incorporated then add your spices and adjust to taste.
To assemble the cake, spread a layer of frosting onto one of your sponge cakes, making a small well in the centre. Add in your caramel sauce, then place the second cake on top.
Coat the entire cake in the buttercream, then use a cake scraper and palette knife to smooth the edges and create a really even finish. I find using a cake decorating turntable makes this even easier, but it's not essential!
To decoarate, I've added little piping swirls around the edge and topped with some homemade golden cherries. To make these, simple use your finger to pat the edible gold glitter onto the cherries- so simple!
