Preheat oven to 350F and spray three 6" round cake pans with nonstick baking spray.

In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.

Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, Amoretti Artisan Wild Berry Natural Flavor, and add them to the dry ingredients. Mix until combined.

Pour in the unsweetened nondairy milk and beat on medium-low until smooth and creamy. Finally, gently stir in the berries.

Divide batter evenly among the 3 pans, and bake for 30-35 minutes until cake is set in the center and a toothpick comes out clean.

When the cakes are completely cooled, you can make the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter salt, and Amoretti Artisan Wild Berry Natural Flavor together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. You might not need all the sugar, and you may need to add a splash of nondairy milk if the frosting is too thick.

To assemble the cake, first level the cakes (to make a flat top) if needed. Place one cake piece on your cake stand or platter, and spread some frosting on top. Repeat with all.

Pipe the remaining frosting around the edges of the cake, starting at the bottom and working your way up. Using a bench scraper, smooth the edges of the cake. I used a curved scraper for the fluffy cloud effect!

Finally, decorate the top of the cake with more fresh berries as desired. Chill cake until ready to enjoy!