Want a seriously decadent cake? Try making this Neapolitan triple-layer one!

Ingredients

• 570g self-raising flour (200g for vanilla layer, 200g for strawberry layer and 170g for chocolate layer)
• 240g caster sugar (80g for each layer)
• 3 tsps baking powder (1 tsp for each layer)
• 400 ml of almond milk (200ml for vanilla layer and 200 ml for strawberry layer)
• 200 ml of rice milk (chocolate layer only)
• 240 ml rapeseed oil/other flavourless oil (80 ml for each layer)
• 1 tbsp vanilla extract/essence (vanilla layer only)
• 120g finely chopped strawberries (strawberry layer only)
• 1/4 tsp red paste food colouring or 2 tbsp freeze-dried raspberry powder (strawberry layer only)
• 2 tbsp cocoa powder (chocolate layer only)

Instructions

1. Grease and line three 8 inch round cake tins with removable bottoms and preheat the oven to 180 degrees (160 degrees if you're using a fan oven).
2. Mix the dry ingredients for the vanilla layer in a large bowl using a wooden spoon and add the wet until just incorporated. A lumpy batter should form if you've done this correctly.
3. Gently tap the bowl on your work surface when the bubbles form on the surface of the mixture.
4. Spoon the batter into one of the 3 prepared tins.
5. Leave it to rest and repeat the process for the chocolate and strawberry layers.
6. Just before baking, tap each layer on the surface one more time to release any bubbles.
7. Bake each layer for 18-22 minutes until each layer is bouncy to the touch and a cake tester inserted into the centre comes out clean.
8. Wait until the layers are cool before taking the layers out of their tins, peeling off the liners and layering with your favourite frosting or buttercream.

Recipe Notes

If you make this using gluten-free self-raising flour, xanthan gum is needed to replicate the texture of wheat flour. In the vanilla layer, use 1/4 of a teaspoon. Double this for the chocolate layer to amount to 1/2 of a teaspoon and quarter that for the strawberry layer to account for the moisture from the strawberries, equating to 1/8th of a teaspoon. The layers may also need to bake for slightly longer - 25-30 minutes.

Recipe by

From the book Mrs Cupcake: the naughtiest vegan cakes in town, slightly adapted