• Preheat oven to 170c.
• Cream together the very soft vegan butter and the sugar for at least 4 minutes. You can use an electric hand whisk for this.
• Blend in the egg replacer, vanilla and milk, again thoroughly mixing for a couple more minutes.
• Sift together the flour, salt and baking powder over the top of the wet ingredients.
• Fold in using a metal spoon only until JUST mixed and there are no lumps of flour visible.
• Pour into your prepared cake tin. Bang the tin hard on the unit several times. This gets rid of excess air bubbles.
• Bake for between 25-30 minutes or until light golden and springs back to the touch.
• Leave to cool, in the tin, on a cooling rack.

To make the icing

• Once your cake is cool, you can ice it! Whisk together the icing sugar and a little water until you have a thick but smooth and pourable icing. This will only need 2-3 tbsp cold water. Add a little more, drop by drop. If you make it too runny, add a little more icing sugar.
• Spread over the cake, taking care not to go over the edges, then sprinkle generously with sprinkles/hundreds thousands.
• Cut into squares once the icing has set (a couple of hours).
• Store in a tin for up to a week.