Pre-heat the oven to 355 ºF (180 ºC) and grease two round 6 inch (15 cm) cake tins with vegetable oil. You can also line the bottom of each tin with some baking/greaseproof paper.

Sift all dry ingredients together.

Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.

Divide the cake batter evenly between the two greased cake tins and bake in the pre-heated oven at 355 ºF (180 ºC) for about 35 minutes, or until golden brown on top, springy to the touch and an inserted toothpick comes out clean.

Remove the cakes out of the tins as soon as possible and allow to cool on a cooling rack. (Leaving the cakes in the tins can lead to condensation, and a soggy cake bottom.)

In a stand mixer with the whisk attachment, or using a hand mixer with the double beater attachments, whisk the coconut cream, powdered sugar and vanilla paste together until fluffy.

Place one of the sponge cakes on a cake stand or plate, and spread ½ of the coconut cream frosting on top.

Scatter a handful of berries on top of the frosting in an even layer.

Place the other sponge cake on top of the berries, and spread the rest of the frosting on top of it.

Top with a heap of berries, and enjoy!

The gluten free vegan vanilla cake keeps well in a tightly closed container (or wrapped in cling film) in a cool dry place (even the fridge) for 1 - 2 days. After that, it tends to dry out slightly.