Step 1

Preheat the oven to 350 ºF with a rack positioned in the center. Prepare two 8" round pans: spray the pans with oil, then place round parchment paper on the bottom.

Step 2

In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Whisk together until combined and fluffy.

Step 3

In a second mixing bowl add the oil, maple syrup, plant milk, vanilla extract, chocolate extract (if using), and apple cider vinegar. Whisk together. Add the wet ingredients to the dry whisk until smooth and lump free.

Step 4

Divide the batter into the prepared baking pans then tap the pans on the counter 2-3 times to release some of the air bubbles. Place the pans in the center of the oven and bake for 32-34 minutes. When done, a tester will come out clean or with a couple of crumbs and the edges of the cake will have pulled away from the edge of the pan.

Step 5

Place the pan on a wire rack and let cool for 5 minutes, then transfer to a wire cooling rack to fully cool. Remove the parchment paper from the bottom of the cake when transferring.

Step 6

When cool, move the cake onto a cardboard round and wrap tightly in plastic wrap. Store this in the fridge until chilled.

Step 7

Combine the blackberries, sugar, lemon juice, and dried lavender in a pot. Bring to a boil over medium heat, mashing the berries to break them up. Then turn down and let simmer for about 15 minutes (may take less time if using fresh berries), or until a spoon can run through the pot and the jam takes a second before filling in behind it. Let cool completely, or make in advance and refrigerate until ready to use.

Step 8

Whisk together the flour and plant milk in a small pot until smooth. Turn the heat on to medium and bring the mixture to a simmer. Keep whisking continuously until the pudding thickens. Turn off the heat and let cool to room temperature. Whisk occasionally as it cools to keep it smooth.

Step 9

Blitz the sugar in a blender for a few seconds to make a superfine sugar.

Step 10

In a large mixing bowl with electric beaters or using a stand mixer with paddle attachment, whip the vegan butter and sugar until fluffy.

Step 11

Add the pudding in batches, whipping after each one to incorporate. Once all of it has been added, whip the frosting until light and fluffy. Add the vanilla extract and beat it in.

Step 12

If making frosting in advance, store in fridge or freezer, and let come completely to room temperature before re-whipping.

Step 13

Cut each cake layer in half using a cake leveler or a long serrated bread knife (see post for tips).

Step 14

Layer the cakes. Place a cake layer down, spread about 1/4 of the frosting over it. Spoon some blackberry lavender jam on top and use the back of a spoon to swirl it into the frosting. Add fresh black berries (cut in half or use smaller berries) if you'd like. Repeat with the remaining layers.

Step 15

After adding the last layer, frost the top with the remaining buttercream and swirl in some blackberry lavender jam to marble the top. Decorate with fresh berries and flowers if you'd like.

Step 16

Refrigerate the cake to store (cover or wrap in plastic once chilled--frosting will firm when cold), but serve at room temperature!