Preheat the oven to 350°F (175°C) conventional. Lightly grease and line a 8 in (20 cm) round cake tin with baking paper, then grease again and dust very lightly with flour, tipping out the excess.

Place the aquafaba and tapioca flour in the bowl of a stand mixer with the whisk attached, then whisk on high speed for 5–10 minutes, until stiff peaks form. Set aside.

Sift the flour, sugar, baking powder, baking soda and salt into another stand mixer bowl, this time with the paddle attached. Beat on low speed for a few seconds to combine. Slowly pour the vegetable oil into the bowl to coat the dry ingredients. Mix until it’s a sandy texture (it will look a little greasy).

Combine the soy milk and vinegar in a jug and stir until slightly thickened. Add the water and vanilla bean paste and stir to combine.

Mixing on low speed, slowly trickle the milk mixture down the side of the bowl and mix until just combined. Pause and scrape down the side of the bowl to incorporate any oil or flour that has stuck to the side, and mix for a few seconds.

Using a firm spatula, gently fold in the meringue until just combined. Make sure that it’s completely homogeneous, with no white streaks remaining in your batter. Don't over mix.

Pour the batter into the prepared tin, then firmly tap the tin a few times on your work surface to release air bubbles (there will be big bubbles sitting just underneath the surface).

Bake on the middle rack of your oven for 57–60 minutes, until a skewer inserted into the cake comes out clean.

Let the cake cool in the tin for 10 minutes, then turn out onto a cake rack and allow to cool completely. Decorate with your desired frosting and inclusions.