Ruby Bhogal’s vegan sticky Jamaican ginger cake

For the sponge:

200ml soy milk

1tbsp cider vinegar

260g plant-based unsalted butter

210g dark soft brown sugar

100g golden syrup

100g black treacle

1½tsp vanilla bean paste

4 pieces preserved stem ginger, finely diced, plus some syrup from the jar for brushing

400g self-raising flour, sifted

¼tsp bicarbonate of soda

2tbsp ground ginger

1½tbsp ground cinnamon

For the butterscotch filling:

150ml plant-based double cream

75g light soft brown sugar

40g plant-based salted butter, cubed

1tsp cornflour, sifted

Pinch of sea salt

For the whipped cream cheese frosting:

250g plant-based cream cheese

50g caster sugar

1½tsp vanilla bean paste

Grated zest of 3 large oranges

400ml plant-based double cream

3x18cm cake tins, greased with coconut oil and lined (base and sides)