Heat your oven to 180/160 Fan.

Grease two square 20x20 baking tins. (Feel free to change the shape.. shape doesn't affect taste!)

Measure out into a mixing bowl your flour, baking powder, ground almonds, caster sugar, margarine eggs & vanilla extract. (this is a big batch! you can always make a smaller cake!)

Using an electric whisk or a standing mixer, thoroughly mix all your ingredients together. (Make sure you take time to ensure everything is thoroughly mixed, this is a large amount!)

Once thoroughly mixed spoon/pour the mixture into your two baking tins evenly.

Place in the oven for around 25-30 minutes.

Check that your cakes are cooked & leave to cool in the tins for 10 minutes before removing them to cool fully on a cooling rack.

Whilst they are cooling make your chocolate buttercream.

Cream your 160g of dairy free margarine until soft.

Gradually add your icing sugar, mixing it in as you go. (it seems like a lot at first but it all mixes in!)

Mix in some cocoa powder (taste as you go & make sure it goes a nice chocolate colour!)

Spread some chocolate buttercream on the top of one of your sponges & sandwich them together. (leave most of the buttercream for the outside!)

Coat the outside of your cake with the chocolate buttercream.. no need to be neat!!

Cut your gluten free/dairy free choc chip cookies in half & push them into your buttercream.

Allow to set for a short period... & ENJOY!