Preheat your oven to 180c and line two 20cm loose bottom cake tins with grease proof paper.
In a large mixing bowl, cream together the vegan butter/coconut oil and suagr until pale and fluffy. Then whisk in the yoghurt until fully combined.
Beat in your eggs one at a time, then fold through your dry ingredients to create a smooth batter. Carefully divide the mixture between your two cake tins and bake for 25-35 minutes, until cooked through.
Allow your cakes to cool a little, then carefully remove the tin and allow to cool completely on a wire wrack.
Meanwhile, for the buttercream, beat the butter until light and fluffy, then gradually add in the icing sugar whilst mixing. You can either prepare your buttercreams seperately or in one batch and then split into two.
For the coffee frosting, mix in the coffee (can adjust this to taste), then repeat this for the cacao flavour.
Lather a generous layer of coffee buttercream onto one of your cooled cakes and carefully sandiwch the other on top. For the chococlate buttercream, lightly frost the entire cake in a crumb coating for a more even finish. Spread the remaining frosting over the cake and smooth over with a cake spatula. Decorate with fresh berries and other toppings of choice!