Begin by preheating your oven to 350°F (176°C). For a layered cake, butter three 8-inch round cake pans; if you're making muffins, line a 24-cup muffin tin with paper liners. Adjust the number and size of pans based on your batch size.

Next, dust the pans with gluten-free flour, ensuring to shake out any excess.

In a liquid measuring cup, combine almond milk with vinegar. Stir the mixture and let it curdle while you move on to the next steps.

To create flax eggs, mix water with flaxseed meal in a large mixing bowl and let it rest for about five minutes.

Once rested, add baking soda to the almond milk and vinegar mixture, stirring well. Set this aside.

In the bowl with the flax eggs, incorporate oil, cane sugar, and maple syrup, beating or whisking until well combined.

Then, mix in applesauce, vanilla extract, and salt, whisking until smooth. Follow this by adding the almond milk mixture and whisking again until fully combined.

Finally, incorporate baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour. Mix thoroughly, ensuring there are no large clumps. If the batter seems too thick, add a little more almond milk to achieve a pourable consistency that resembles a semi-thick batter.

Evenly divide the batter among the prepared cake pans or muffin tins.

Bake the cakes for approximately 30 to 40 minutes (or 28 to 35 minutes for cupcakes). They are ready when a toothpick inserted into the center comes out clean and the edges appear dry. Baking times may vary based on ingredient substitutions and pan sizes.

Allow the cakes to rest in the pans for about 15 minutes. Afterward, carefully run a butter knife around the edges, then invert the cakes onto cooling racks to cool completely. Meanwhile, prepare your coconut whipped cream.

For a double batch, sweeten to your taste—around 6 to 8 tablespoons (42 to 56 grams) usually works well, but adjust as needed based on your preferences. Chill the whipped cream in the refrigerator while the cake cools completely.