First up, gather all of your ingredients. Get them all measured and ready.

Set the oven to 350 degrees.

Next, mix all the dry together: sugar, flour, cocoa powder, salt, soda and powder. Sift them together and put them in the mixing bowl. Then, add in the egg, milk, oil and the vanilla. Mix well. Then, add in the 1/2 cup of boiling water.

Pour into a square pan lined with parchment paper and bake at 350 degrees for 30-40 minutes.

Time for the butter cream. Take Toblerone and melt it in a double boiler.

While that's melting, beat the butter until it's nice and whipped. Once the Toblerone is melted and cooled a bit, stir it into the whipped butter. Add in the vanilla and soya milk. Then, a bit at a time, whisk in the powdered sugar.

Once the cake is done, take out of the oven and let it cool, then cut in 4.

It's important to let the gluten free Toblerone cake cool before you ice it because, you don't want the icing to melt and make a mess.

Place the first layer of chocolate cake down and then add decent amount of icing, yet not too much. You don't want the icing to squish out of the cake, but rather just the right amount of icing to 'glue' them together. Spread around and top with another layer of cake. Then, ice the whole cake.

Take the 50g of Toblerone and chop it all up quite finely. Then, create a crust on the cake with all the bits of Toblerone chocolate. Done - that's it, all done.