Grease and line a 9 inch cake tin and pre-heat oven to 180 degrees/gas mark 4.

Put all the dry ingredients into a large bowl and mix.

Pour the soya milk into a saucepan and add the oil, jam and vanilla extract.

Place over a medium heat and whisk until combined.

If your jam is not seedless you will need to pass the mixture through a sieve before proceeding.

Stir the liquid into the dry ingredients and mix thoroughly.

Put into the cake tin and bake for about 45 minutes, until a skewer comes out cleanly.

Leave to cool completely before icing.

For the icing

Break the chocolate into small pieces.

Heat the soya milk in a small pan until boiling and stir in the chocolate until it has melted.

Remove from the heat and whisk in the icing sugar and maple syrup.

Set aside to cool before spreading on the cake.

Decorate with fresh fruit.