Vanilla cake with jam and cream

• 3½ cups of flour
• 2 cup of sugar
• 2 teaspoon of baking soda
• 1 teaspoon of salt
• 2 cup of milk
• 4 teaspoons of vanilla
• ⅔ cup of oil
• 2 tablespoon of apple cider vinegar
• 1 cup of coconut cream
• 2 tablespoons of icing sugar
• 1 teaspoon of vanilla
• some raspberry jam

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Mix together the flour, sugar, baking soda, and salt.

Whisk in the milk, vanilla, oil, and apple cider vinegar.

Pour half the cake batter into a cake tin and bake at 180°C for 30 minutes. Repeat with the second half of the cake batter.

Whip coconut cream with icing sugar and vanilla.

Once cakes are cool, cut in half and layer with whipped coconut cream and raspberry jam.

Decorate with icing.