Vanilla flavoured vegan Valentine's traybake cake with strawberry frosting.
Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens).
Line an 8x10-inch tin with baking paper.
Mix the soy milk and apple cider vinegar together in a small mug or bowl. Set it aside for a few minutes- it will curdle and thicken slightly.
In a large bowl, mix together the flour, baking soda and caster sugar.
Add in the curdled soy milk, along with the melted margarine and vanilla extract. Mix well until you have a smooth cake batter.
Transfer the batter to your lined tin and spread out evenly. Bake for 25-30 minutes, until a toothpick through the centre comes out clean.
Let the cake cool in the tin for around 10 minutes then carefully flip it out onto a wire rack. Peel off the baking paper and leave to cool completely.
Once the cake is cool, spread over your frosting and top with heart-shaped sprinkles.
Cut into 12 slices and enjoy.