Vanilla Cake: (gluten-free version below)

• 2 cups almond milk or other non-dairy milk (can also use regular milk if not vegan)
• 1 tablespoon white vinegar or lemon juice
• 3 cups unbleached all-purpose flour
• 1 1/3 cup natural sugar
• 1 tablespoon baking powder
• 1 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil
• 1 tablespoon vanilla extract
• sustainable palm shortening or coconut oil, for greasing pans
• parchment paper
• Two-Ingredient Chocolate Frosting
• naturally dyed sprinkles

Gluten-Free Vanilla Cake:

• 2 cups almond milk (or other milk of choice)
• 1 tablespoon white vinegar or lemon juice
• 2 1/3 cups gf all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flourone !important; margin:0px !important;” />)
• 1/2 cup coconut flour (This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)
• 1 1/2 cup natural sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil
• 1 tablespoon vanilla extract
• seeds from 1 vanilla bean, optional
• sustainable palm shortening or coconut oil, for pans
• parchment paper
• Two-Ingredient Chocolate Frosting
• naturally dyed sprinkles