• First prepare your cake pans. Use either 3 6" pans or 2 8" pans. Cut parchment circles to the bottom of the pans. Grease the pans and place the parchment circles at the bottom of each pan.
• Preheat oven to 375* F.
• Into a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
  1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
• In a large mixing bowl combine sugar, oil, milk, lemon or vinegar and vanilla. Whisk well.
  1 Cup Granulated Sugar, 14 tablespoon Non-Dairy Milk, ⅓ Cup Canola Oil, 1 tablespoon Vanilla Extract, 1 ½ teaspoon Lemon Juice or Vinegar
• Add the dry ingredients into the wet ingredients and whisk to combine.
• Add the sprinkles and use a rubber spatula to gently fold them into the batter.
  ¼ Cup Vegan Rainbow Sprinkles
• Divide batter between the cake pans- into either 3 6" cake layers or 2 8" cake layers.
• Bake in a 375* oven for 17-19 minutes or until a toothpick inserted into the center of a cake layer comes out clean.
• Allow to cool completely before decorating.

Make the Vanilla Frosting

• In a large bowl using a hand mixer, cream the butter until completely smooth. Add the powdered sugar and mix on low until combined. Then add the vanilla and non-dairy milk and mix until light and fluffy.
  1 ½ Cups Vegan Butter, room temperature, 6 Cups Powdered Sugar, sifted, 2 teaspoon Vanilla Extract, 3 tablespoon Non-Dairy Milk

To Decorate

• Place one cake layer upside down on a cake plate or cake board. Add ½ cup of vanilla frosting on top and spread it to the edges using a knife or offset spatula. Top with another cake layer and repeat.
• Frost the outside of the cake with vanilla frosting.
• Add as many rainbow sprinkles to the outside of the cake as you like and serve!
  1 Cup Vegan Rainbow Sprinkles