1: Preheat your oven to 180°C. Grease and line 2x 20cm cake tins and set aside.
2: In a large mixing bowl, combine the water, oil, vanilla, and apple cider vinegar. Whisk well.
3: Add in the remaining dry ingredients and whisk until just combined.
4: Pour into the prepared cake tins, tap on the bench to remove any air bubbles, and bake in the oven for 30 minutes or until cooked in the centre.
5: Remove from the oven and allow to cool. Slice the rounded tops off the cakes to create a level surface.
6: In the meantime, add the dairy-free cream into a large mixing bowl. Beat using a stand or hand mixer on medium-high. While mixing, add in your icing sugar and vanilla and continue to beat for 8-10 minutes until medium peaks form.
7: To assemble, pop one cake layer onto the base of a cake stand. Add a generous layer of the whipped cream, followed by your fresh berries. Top with your other cake and repeat. Add some vegan chocolate on top if desired. Slice and serve!
