Vegan chocolate raspberry 'cheesecake'

Sift 175g of icing sugar and 200g of flour into a bowl and mix together with a wooden spoon, before adding the coco powder and stirring again until mixture is brown

Add 5 tablespoons of dairy free spread and mix with your hands, rubbing it in until you have a soft – but not overly sticky – chocolate dough. Add an extra tablespoon of spread if the dough is too dry

Roll into a ball and place in the center of the cake tin. Press outwards until you have an even layer of dough covering the entire base of the pan

Wash your hands and get a clean mixing bowl. Sift 175g of icing sugar and 200g flour together. Add the vanilla essence and 5 tablespoons of spread. Mix with your hands until the dough is the same consistency as the chocolate one

Roll into a ball, place in the center of cake tin on top of chocolate layer and press outwards with your fingers until an even and equal layer of vanilla dough is covering the chocolate one. Smooth it down with a palette knife or your fingers

Bake for 24 minutes in oven at 190°C / 170 fan assisted / gas mark 5. The top layer should be soft but not doughy, and the edges lightly golden. Remove from oven and spoon on raspberry jam, spreading with a palette knife or a spoon until the top of the cake is covered. Return to the oven for 10 minutes until jam is hot and bubbling

Remove from oven after time is up and allow to fully cool for 1 hour. Slice into equal sized wedges, chill for 20 minutes in the fridge. Serve with a garnish of fresh raspberries (optional)