Vegan Birthday Cake

For the sponge cakes:

• 8 Tablespoons flax seeds ground
• 1 Cup water 250ml, cold
• 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 150ml, of choice

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)