First prepare the white cake:

• Preheat the oven to 350°F & grease & parchment line 3-7" cake pans
• Combine the vegan butter with the coconut oil & granulated sugar & mix on high speed with the paddle attachment for 3-5 minutes until light & fluffy, be sure to scrape the bottom & sides of the bowl from time to time.
• Combine the plant milk with the vinegar & extracts & set it aside.
• Combine the aquafaba with the cornstarch & whisk together so there are no lumps
• Once the butter mixture is creamed add the aquafaba/cornstarch & whip on high speed for 10 seconds to emulsify & the mixture. It will get very silky & smooth *if this seems to not be working, switch to the balloon whip attachment & whip on high
• Sift the flour with the salt & baking powder then add 1/3 of this to the creamed mixture, blend just until combined then add half of the milk
• Blend just until combined then add another 1/3 of the dry ingredients & then the remaining milk & last the remaining dry ingredients.
• Be sure to scrape the sides & bottom of the bowl & whip it on high for 5 seconds to blend well.
• Divide the batter evenly between your pans & bake immediately in the preheated oven that has been set to 350°F

  Once the pans are loaded lower the temperature to 325° & bake for a total of 25-30 minutes or when a toothpick inserted into the center comes out clean.
• Cool in the pans then turn them out onto a cooling rack to cool completely
• Prepare the mixed berry compote by combining the berries with the sugar in a medium sauce pot & bring to a boil. Reduce heat & simmer for about 10-15minutes
• The berries will break down & start to thicken, remove from heat & refrigerate until cold
• Whip your choice of vegan whipped cream with the sifted confectioners sugar to soft peaks
• Build the cake with the whipped cream & berry filling & whipped cream icing as shown in the video tutorial