Vegan Vanilla Layer Cake with Raspberry Jam

Bahan-bahan (16 porsi)

• 1/2 cup (1 stick / 112g) vegan butter, softened at room temperature
• 1 1/4 cups + 2 tablespoons ((330 mL) unsweetened plant-based milk (I used this oat milk))
• 1 tablespoon (15 mL) lemon juice
• 1/2 cup (120 mL) aquafaba (the liquid from a can of chickpeas)
• 3 1/2 cups (420g) all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (112g) sunflower oil, or melted coconut oil*
• 1 1/4 cups (240g) organic cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons freshly squeezed orange juice ((optional)**)
• 1 tablespoon orange zest ((optional))
• 2 cups (240g) fresh raspberries***
• 1 batch Raspberry Jam ((recipe below))
• 1 batch Tangy Buttercream Frosting ((recipe below))