Heat your oven to 350°F/175°C. Spray two round cake pans with vegetable spray. You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.
For the Cake
Combine dry ingredients in a large mixing bowl, including the flour, sugar, salt, and baking soda. Stir to combine.
Add the fresh or frozen blueberries to the flour mixture and lightly stir to ensure the blueberries are coated.
In a separate bowl, combine the wet ingredients, such as the vegetable oil, water, vinegar, and vanilla. Stir to combine.
Pour the water mixture into the flour mixture. Stir until combined.
Pour the batter into your prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in the middle comes out clean.
When the cakes are done, remove them from the oven. Allow the cakes to cool for about 10 minutes before inverting them onto a serving plate.
For the Frosting
Make the frosting, by combining the coconut oil with the powdered sugar. Stir until a crumbly mixture forms. Add plant-based milk, one tablespoon at a time, until you achieve a nice, spreadable texture.
Spread half the frosting on the top of the bottom cake. Place the second cake on top of the frosted cake. Spread the remaining frosting on the top layer. Do not frost the sides.
*I recommend vanilla-flavored plant-based vanilla powder, but you can use other flavors too, like chocolate or chai.