1. Preheat oven to 175°C (350°F). Grease and line one 8 inch cake tin with baking paper and dust very lightly with flour. 

2. Add aquafaba liquid and tapioca flour to the bowl of a standard mix master. Using the whisk attachment, whisk on high speed until strong peaks form. Remove from bowl and set aside. 

3. Sieve flour, sugar, baking powder, baking soda, and salt into the bowl for a standard mix master with a paddle attachment. Beat on low for a few seconds to combine. 

4. Whilst mixing on low, slowly pour the vegetable oil into the bowl to coat the dry ingredients. Mix until it’s a sandy texture, it will be a little greasy. 

5. In a small jug, mix together the soy milk and vinegar until it becomes thicker and curdles. Add the water and vanilla and stir. 

6. Whilst mixing on low speed, slowly trickle the liquid mixture down the side of your bowl and mix until just combined. Pause and scrape down the sides of the bowl and mix for a few additional seconds. 

7. Remove the bowl and add your whipped aquafaba. Gently fold it in with a firm spatula until just combined. Make sure that it’s completely homogenous, with no white streaks remaining in your batter. Be careful not to over mix. 

8. Pour the batter into your cake tin. 

9. Bake for 57 to 60 minutes, or until a skewer comes out completely clean. Remove from the oven and allow the cake to sit in the tin for 10 minutes before turning out onto a cake rack. Allow to completely cool before frosting. 

10. To make frosting, follow the instructions on the Oat Whipping Cream – be sure to leave it in the fridge overnight before whipping. Frost your cooled cake and decorate with fresh berries.