Preheat oven to 350° F.
In a large bowl, mix together vegan butter, strawberry preserves, sugar, vanilla extract, and plant milk + vinegar mixture.
In a separate bowl, sift flower and add remaining dry ingredients.
Whisk dry ingredients together, and then add wet ingredients.
Mix together until well combined.
Divide batter evenly between two greased 7-inch cake pans (I used a scale to do this).
Place in the oven and bake for ~35 minutes, until the edges of the cake begin to pull away from the pans and the center is springy.
Allow the cakes to cool in the plans for ~10 minutes before sliding a sharp knife around the edges and removing them. Then, allow them to cool for at least 1 hour.
In the meantime, using a stand mixer or a hand mixer, mix together all ingredients for frosting. When cakes are completely cool, add frosting b/t the two layers, as well as on top and down the sides. Add raspberries for decoration.Ber