Preheat the oven to 170°C and line three 6" baking tins.

In a stand mixer combine sifted flour, sugar, baking powder, and salt.

In a separate bowl combine the water, vanilla bean paste and oil.

Add the wet ingredients to the dry ingredients and mix until well combined.

Divide the batter evenly between the baking tins.

Bake for about 20-25 minutes or until golden and a toothpick inserted into the cake comes out clean.

Allow the sponges to cool completely before assembling.

In a stand mixer add the vegan butter and beat until light and airy. Add the vanilla bean paste.

Add the icing sugar gradually and continue to beat until fluffy.

In a medium saucepan, combine the sugar, water, and syrup. Cook over medium-low heat until the sugar is completely dissolved.

Allow simmering on low heat until the mixture has started to thicken and it has reached an amber color.

Remove from the heat and add the butter and double cream and stir well. The caramel will bubble up and look like it's about to split but keep stirring and the caramel will come together and form a creamy caramel sauce.