Chocolate tray bake:

• 150 g vegan margarine
• ½ Teaspoon instant coffee granules (this intensifies the chocolate flavour- you won't taste the coffee at all) can be subbed for 1 teaspoon vanilla extract
• 250 ml soy milk
• 2 Teaspoons apple cider vinegar (or lemon juice)
• 250 g self-raising flour
• ½ Teaspoon bicarbonate of soda
• 3 Tablespoons cocoa powder
• 180 g caster sugar

Chocolate buttercream:

• 90 g Vegan block butter or margarine (if using block butter, make sure it's softened at room temperature)
• 1/2 Teaspoon vanilla extract
• 150 g icing sugar
• 40 g cocoa powder
• 2-4 Tablespoons soy milk (the amount you need will depend on which type of vegan butter/margarine you use)

To top:

• Vegan chocolate buttons (I used Moo-Free baking drops)