Vegan Vanilla Layer Cake with Raspberry Jam

Scaled for 16 portions · 12 steps

0.5 cup(1 stick / 112g) vegan butter, softened at room temperature1.25 cup+ 2 tablespoons ((330 mL) unsweetened plant-based milk (I used this oat milk))1 tbsp(15 mL) lemon juice0.5 cup(120 mL) aquafaba (the liquid from a can of chickpeas)3.5 cup(420g) all-purpose flour0.5 tspbaking soda2 tspbaking powder0.5 tspfine sea salt0.5 cup(112g) sunflower oil, or melted coconut oil*1.25 cup(240g) organic cane sugar1 tbsppure vanilla extract2 tbspfreshly squeezed orange juice ((optional)**)1 tbsporange zest ((optional))2 cup(240g) fresh raspberries***1batch Raspberry Jam ((recipe below))1batch Tangy Buttercream Frosting ((recipe below))

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