Preheat the oven to 350˚F. Grease and line the bottom of 2 x 7” round cake pans.
In a small jug or bowl mix the plant-based milk and vinegar together, set aside.
In a medium sized bowl sift together the flour, baking powder and salt.
In a large bowl mix together the sugar, oil, vanilla extract and almond extract. Add the milk & vinegar mixture and mix well.
Add half of the flour mixture to the wet mixture and whisk together. Switch to a spatula and fold the rest of the flour into the mixture. Mix gently until all the flour is fully incorporated and the batter is smooth. Don’t over mix.
Divide the cake batter equally between the prepared cake pans. Bake in the centre of the oven for 25 to 30 minutes. Test the cake is done by inserting a wooden toothpick into the centre. If the batter is still wet place back in the oven for another 5 minutes and test again. The toothpick should come out clean when the cake is done.
Once cooked allow the cakes to cool down in the pans for 20 to 30 minutes and then carefully remove them from the pans. Place on a wire rack to cool fully. Remove the parchment gently from the bottom of the cakes if it's still attached.
Once the cakes are cold spread the jam over the bottom layer and then add the whipped cream/butter cream, if using and gently spread it out over the top of the jam. Don’t overfill or else the filling will spill out of the centre. Sandwich the other layer on top and sprinkle with sugar or dust the top with sifted icing sugar.