Preheat the oven to 350°F (180°C). Grease and line three 7-inch (18cm) cake tins (or optionally bake this cake in only one tin.)
In a measuring jar whisk together the soy milk and apple cider vinegar. Set aside to clabber for 5 minutes. Add oil, sugar, vanilla and lemon zest and stir to combine.
In a bowl, sieve together flour, cornstarch, and bicarbonate. Make a well in the middle and slowly whisk in the soy milk mixture until smooth. (Optionally, toss a few cranberries with a little flour and fold in the batter.)
Then fill the batter into the prepared tins and bake for about 20-25 minutes, or until a toothpick inserted into the middle comes out clean. Let cool in the tin for at least 10 minutes, then remove to cool completely. (If making the cake in only 1 tin, bake for about 45 minutes (please test with a toothpick if it's already done). Once the cake is cooled, cut it horizontally to make three equal layers.)
In a small cup, stir cornstarch in 2-3 tbsp of the water to dissolve.
In a pot, add Cranberries, remaining water, orange juice, and sugar and bring to a boil. Cook for about 3-5 minutes until the cranberries get soft, stirring constantly. Then mash with a potato masher or spoon. Stir in the cornstarch mixture, bring to a boil again, then remove from the heat and let cool.
Add non-dairy cream, icing sugar, and cream stabilizer into a mixing bowl and beat using an electric hand mixer on high speed until whipped.
Assemble the Cake:
Put one of the 3 sponge cakes on a serving plate. Spread the cream frosting in an even layer over the top of the sponge, then spread over cranberry compote. Put the next sponge on top and repeat this step. Then put the last sponge on top and spread remaining cream frosting all over the top and sides of the cake. (Optionally, save a small portion of the cream for the decoration and fill into a piping bag).
To make this cake sugar-free you can use erythritol instead of regular sugar.
I use this plant-based cream for whipping because it gets perfectly stiff. If you want to coconut cream instead, refrigerate 2 cans of coconut milk overnight. Then scoop out cold coconut cream from the cans (you can store the excess liquid in your fridge for another use). Add cream into a cold bowl along with sugar (and cream stabilizer) and whip for about 3 min, until stiff peaks form. Make sure not to over-whip.
Nutrition is calculated automatically and should be used as estimate.