• Preheat the oven to 350°F (180°C). Line a 9-inch x 9-inch round cake pan with parchment paper. Slightly oil paper with oil spray, and set it aside.
• In a mixing bowl, whisk almond milk, apple cider vinegar, yogurt of choice, vanilla extract, and melted plant-based butter. Set aside 5 minutes.
• In another bowl, whisk flour, sugar-free sweetener, baking powder, baking soda, and salt.
• Fold the dry ingredients into the bowl with the wet ingredients and use a whisk to combine all ingredients together.
• Pour the cake batter into the prepared pan and bake for 40-50 minutes in the center rack of the oven or until a toothpick inserted in the center comes out clean.
• Cool down on a wire rack, it might deflate slightly and that's normal. Wait until it reaches room temperature before frosting.

Yogurt Frosting

• In a large bowl, stir plain coconut yogurt, stevia drops, and powdered sugar-free sweetener.
• Spread over the cooled cake and decorate with berries.

Storage

• Store up to 4 days in the fridge in a sealed container or freeze for later and thaw in the fridge the day before.