Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F. Line three 20cm (8-inch) round x 8cm (3-inch) deep cake tins with baking parchment and grease.

In a large bowl, whisk together the gluten-free flour blend, baking powder, ground cinnamon and salt until evenly combined.

In a separate large bowl, whisk the light brown sugar, olive oil, eggs and vanilla extract until smooth and well combined.

Pour the wet ingredients into the dry ingredients and whisk until you have a smooth, lump-free batter.

Divide the batter evenly between the prepared cake tins, you can weigh the tins to ensure an equal amount.

Bake for 20-25 minutes, or until the cakes are well risen, lightly golden, coming away from the sides slightly, and a skewer inserted into the centre comes out clean.

Leave the cakes to cool in their tins for 10 minutes, before turning them out onto wire racks to cool completely.

Add the plant-based butter to a large mixing bowl (or bowl of a stand mixer fitted with the paddle attachment) and beat briefly until smooth.

Sift in the icing sugar and cocoa powder. Starting on a low speed, mix until incorporated, then increase to medium speed and beat for 2-3 minutes until smooth.

Add the vanilla extract, salt and plant-based cream.

Swap to the whisk attachment and whisk for 30-60 seconds, scraping down the sides of the bowl once, until the buttercream is light, fluffy and silky.

Place one sponge layer onto your serving plate or cake board then place on a cake turntable if you are using one.

Spread over an even layer of the chocolate buttercream.

Repeat with the second sponge, then top with the final cake layer.

Cover the top and sides of the cake with the remaining buttercream, smoothing it with an offset palette knife. It doesn’t need to be perfectly smooth, as it will be covered with the marshmallow meringue frosting.

Chill the cake for at least an hour to allow the buttercream to firm up before adding the marshmallow.

Place the egg whites, caster sugar and a pinch of salt into a bain marie or the clean bowl of a stand mixer or another heatproof bowl.

Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water.

Whisk continuously for around 5-10 minutes, until the sugar has completely dissolved and the mixture reaches 71°C (160°F) on a digital thermometer.

Transfer the bowl to the stand mixer fitted with the whisk attachment.

Whisk on high speed for 12-15 minutes, until the mixture has cooled to room temperature and forms stiff, glossy peaks with a marshmallow-like consistency.

Add the vanilla and salt and whisk to combine.

Spoon the marshmallow meringue frosting over the chilled cake, covering the top and sides completely.

Use the back of a spoon or offset palette knife to create soft swirls and peaks all over the surface.

Toast the marshmallow using a kitchen blowtorch until lightly golden.

If using sprinkle gluten-free digestive biscuit crumbs around the base of the cake and lightly over the top. Finish with chocolate shards on top.

Melt 100g dark chocolate in a heatproof bowl set over a saucepan of simmering water (or in bursts the microwave).

Spread the chocolate into a thin layer on a baking sheet lined with parchment paper.

Chill the chocolate until set, then break the chocolate into irregular shards using your hands or a sharp knife.

Store the shards in a cool place until ready to decorate the cake.