1. Preheat oven to 180°C/350°F/ Gas 4. Grease and line the base of 2 x 20cm/ 8" round baking tins with parchment paper.
2. Add all of the ingredients to a large bowl and mix with an electric handheld beater until fully combined.
3. Divide mixture between the two baking tins.
4. Bake in a lower shelf position for 30 minutes. The cakes will look very dark when cooked but this is normal, don't worry they are not burnt, just rich and chocolatey!
5. Allow to cool in the tins for 30 minutes before carefully removing from the tins and placing on to a wire rack to cool completely.

For Buttercream

1. Add all of the ingredients to a large bowl. Starting on a slow speed, use a handheld mixer to beat the icing until light and fluffy (approx 1 minute).
2. To assemble the cake, carefully place one layer on cake stand and spread half of the buttercream onto it. Add the second cake layer and top with the rest of the buttercream in a swirl. Enjoy!

Notes

• Cake turns out quite rich and dark, great as a celebration cake and could very easily be covered in fondant icing and decorated for an alternative Christmas cake.
• Stork block margarine is dairy-free but Stork spreadable tubs are not.
• Some vinegars, like malt vinegar, are not always safe for coeliacs but cider vinegar is naturally gluten free and, unless processed alongside gluten-containing foods, it is totally safe.
• Cake is delicate to handle, despite being so rich, so be quite careful when removing from tins and assembling as it can crack (nothing a bit of icing won't hide though!). This is due to the lack of eggs.
• Makes a 2 layer 8" cake.