Preheat your oven to 170c/340f conventional. If using a fan-forced oven, reduce the temperature to 160c/320f. Grease and line three 7-inch cake tins. If you don’t have three tins, bake in batches. Each cake layer uses approximately 450g of batter.

In a small bowl or jug, combine the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle - this forms a vegan alternative to buttermilk.

In a large bowl, stir together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.

Add the remaining wet ingredients to the milk, then pour the wet ingredients into the dry ingredients. Fold until just combined. Be careful not to overmix.

Divide the batter evenly between the prepared cake tins.

Bake for 26 to 28 minutes if baking 2-3 cakes at once, or 24 to 26 minutes if baking one cake at a time. The cakes are ready when a skewer inserted into the centre comes out clean.

Leave the cakes in the tins for 5 minutes before gently removing from the tins and transferring them to a wire rack to cool completely.

While the cakes are cooling, make the frosting. Add the avocados, cocoa powder, maple syrup, melted coconut oil, vanilla and sea salt to a food processor or high-powered blender. Blend until completely smooth and glossy.

Refrigerate the frosting for 30 minutes to thicken slightly. Avoid chilling it for too long before decorating, as it will firm up with the coconut oil, if it is too firm by the time you come to frost, simple warm by resting in a bowl of hot water and stirring to bring the frosting back to a glossy state.

Once the cakes are completely cool, spread a generous layer of frosting between each cake layer before covering the outside with the remaining frosting. Allow the frosting to firm up on the cake for 30 minutes, then slice and enjoy!