Preheat the oven to 350°F. Line two 6-inch cake pans with parchment paper.

To make the batter: In a large mixing bowl, add the canola oil, sugar, almond milk, eggs, and almond flavor. Whisk together to combine the eggs.

Add the cake flour to the sugar mixture, and sprinkle the baking powder and sea salt right on top. Fold together with a spatula until you have a smooth cake batter, scraping the sides of the bowl as necessary.

Pour batter evenly into the prepared pans, about 390 grams each.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. (If you're baking at high altitude make sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract, and almond milk as needed. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape the sides of bowl and mix on high again.

Add a small amount of frosting into a piping bag with no tip.

On a cake stand or spinner, place the first cake layer. Spread a small amount of frosting on top of the cake, but not as much as if you were going to fill the layer with frosting, just a thin layer.

Next, go around the cake edge with the piping bag to create a boarder of frosting. Add the strawberry jam into the center of the frosting boarder. The frosting boarder holds in the strawberry filling. Top with the second layer of cake.

Add the strawberry powder into the bowl with the remaining frosting and stir to combine completely. If it seems dry, add a few drops of water until it's smooth and creamy.