Preheat oven to 350* F. Grease two 8 inch round cake pans with coconut oil or pan spray. Insert a parchment circle into the bottom of each pan.
In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk together and set aside.
2 ⅔ Cup All-Purpose Flour, 1 tablespoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
In a large bowl, combine sugar, non-dairy milk, melted vegan butter, lemon juice or vinegar and vanilla. Whisk to combine.
1 ½ Cup Granulated Sugar, 1 ½ Cup Non-Dairy Milk, 9 tablespoon Vegan Butter, melted, 1 tablespoon Lemon Juice or White Vinegar, 1 tablespoon Vanilla Extract
Add the dry ingredients into the wet ingredients and whisk to form the batter. Then, divide the batter between the two prepared cake pans. If you are using a scale, it will be about 20 ounces of batter per pan. Then, use a spatula to spread the batter out evenly.
Bake the cakes in a 350* oven for 25-28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before frosting.