Preheat oven to 350*F. Grease 2 8" round cake pans and insert a parchment circle into the bottom of each pan.
In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk and set aside.
1 ¾ Cups Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
In a large bowl, combine non-dairy milk, sugar, melted vegan butter, vinegar and vanilla. Whisk well to combine.
1 Cup Non-Dairy Milk, 1 Cup Sugar, 6 tablespoon Vegan Butter, melted, 2 teaspoon Vinegar or Lemon Juice, 2 teaspoon Vanilla Extract
Add the dry ingredients into the wet ingredients and whisk to form the batter. Then divide the batter between the cake pans and spread the batter evenly with a spatula. (See note)
Bake in a 350* F oven for 19-21 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool completely before stacking.