Prepare Tofu and Coconut Cream: Start by wrapping the silken tofu in several layers of kitchen paper and placing it between two plates with some weights on top. Allow it to drain overnight in the refrigerator. Chill the coconut cream too, so it whips up nicely.

Preheat the Oven and Prepare Pans: Preheat your oven to 180°C (360°F). Line two 6-inch round cake pans with parchment paper.

Prepare the Blueberries: In a mixing bowl, toss 3/4 cup of blueberries with 1 teaspoon of flour until coated—this will help the blueberries stay suspended in the cake batter.

Mix Wet Ingredients: In a large bowl, combine the sugar, non-dairy milk, avocado oil, lemon juice, lemon zest, and vanilla paste. Mix well until evenly combined.

Add Dry Ingredients: To the bowl with wet ingredients, add the sifted dry ingredients. Mix well until just combined, then gently fold in the blueberries and white vinegar.

Divide and Bake: Pour the batter equally into the prepared cake pans, smoothing it down evenly. Sprinkle the remaining blueberries on top and bake in the preheated oven for about 25 minutes or until a toothpick comes out clean. Allow the cakes to cool completely.

Prepare the Vanilla Cream: While your cakes are cooling, take the drained tofu and blend it with the chilled coconut cream, maple syrup, and vanilla paste until smooth and creamy.

Assemble the Cake: Once the cake layers are fully cooled, place one layer on a serving plate, spread some vanilla cream on top, and add the second layer. Frost the top and sides with the remaining vanilla cream, and decorate with fresh blueberries.