For the lemon sponge cake (adapted from cakemerchant.com):
360ml unsweetened almond milk
Juice of half a lemon (save other half for frosting)
Zest of 1 lemon
230g caster sugar
110ml sunflower oil
2 tsp vanilla bean paste (or extract)
250g self-raising flour
2 tbsp cornstarch
½ tsp bicarbonate of soda

For the lemon buttercream frosting:
300g dairy-free butter (I used Vitalite)
1 tsp vanilla paste (or extract)
450g icing sugar
Juice of half a lemon

For the deocration:
Dark chocolate, melted
Vegan-friendly mini eggs or chocolates