Vegan Birthday Cake

For the sponge cakes:

• 8 Tablespoons ground flax seeds
• 1 Cup cold water (250ml)
• 1 + ½ Cups + 3 Tablespoons vegan butter (400g)
• 1 + ½ Cups caster sugar (350g)
• 2 Teaspoons vanilla extract or essence
• 3 Cups self-raising flour (400g)
• 3 Teaspoons baking powder
• 10 Tablespoons plant-based milk of choice (150ml)

For the vanilla frosting:

• 4 Cups powdered sugar (500g)
• ¼ Cup vegan butter (60g)
• 2 Teaspoons vanilla extract or essence
• 4 Tablespoons plant-based milk of choice

To fill and top:

• 6 Tablespoons strawberry jam
• ½ Cup Vegan sprinkles (I used Dr Oetker Unicorn Confetti)