First prepare the flax egg and vegan butter milk by combining the ingredients aside and letting them set for about five minutes.

In a large bowl, combine all of the dry ingredients and mix them well. Then, in a separate bowl, combine all of the wet ingredients and mix those well.

Add the wet ingredients to the dry and mix together.

Grease two small cake pans (I used 6" springform pans) and cover the bottom with parchment paper. Pour the batter evenly into the two pans and flatten out the tops of the cakes.

Bake the cakes at 350*F/ 175*C for 40-45 minutes. Bake until the top is golden in color and when you can stick a toothpick through the center and it comes out clean. I baked mine for 40 exactly.

Now it's time to create the frosting. Use room temperature vegan cream cheese and coconut oil. Use a hand mixer to cream them together. Then also add the powdered sugar and vanilla. Refrigerate the frosting so it hardens.

Once the cakes have baked, take them out and give them plenty of time to cool. Then gently remove them from the cake molds.

I used a cake leveler to level out the little dome that forms at the top of each cake. I do this so that the cakes can have a flat top and are more easily stackable. If you don't have a cake level, you can use a serrated knife to flatten out the tops.

Now start stacking the cakes. Optional: to make the cakes even more soft and moist, I created a cake soak. I combined ¼ cup of warmed dairy free milk and 1 tablespoon sugar together until the sugar dissolved. Then I used a pasty brush to lightly brush on some of the soak to the up-facing side of the bottom cake layer.

After you've added the optional cake soak to the first layer of cake, add a large dollop of frosting and spread it on top of the cake layer. I decided to also add strawberry slices here.

Add the second layer of cake on top. Now cover the top and sides of the cake with most of the frosting. Spread it evenly on the cake to create a thin layer all around the cake. This is your crumb coat. Refrigerate the cake at this point so that the crumb coat layer can harden.

After the cake has been in the fridge for about an hour, use the remainder of the frosting to frost the rest of the cake.

I saved about ¼ cup of frosting that I then added to a piping bag with a decorative tip and created little swirls on top of the cake for decoration. I added strawberries on top of each swirl.

Refrigerate the cake one more time for about another hour until the frosting hardens, then slice and enjoy!