Prepare three 20cm cake tins by spraying the sides with oil and lining the bottoms.

Gently mix all the dry and wet ingredients together in a large bowl.

Divide the batter between the three tins.

Bake at 170C/150C fan/gas 3 for 45 mins.

Let them cool completely in the tins, then carefully remove. Squeeze the juice of one whole lime over the cakes to give them a zingy lift, then sandwich everything together in three glorious tiers with icing. Choose from two icings Vegan icing Blend 250g cashew nuts you’ve soaked in hot water for a few hours, 240g coconut cream, 70g agave syrup, the juice and zest of two limes, and 1 tsp cinnamon. Blitz until smooth and lovely. Lime cream-cheese icing Beat together 300g cream cheese, 120g icing sugar, 75g softened butter and the juice and zest of 2 limes.