• Preheat oven to 350* F. Grease three 6" round cake pans and place the parchment circles at the bottom of each pan.
• Into a medium bowl, combine flour, baking powder and salt. Whisk to combine.
  1 ¾ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
• In a large mixing bowl combine sugar, non-dairy milk, melted non-dairy butter, lemon juice or vinegar and vanilla. Whisk well.
  1 Cup Granulated Sugar, 1 Cup Non-Dairy Milk, 6 tablespoon Non-Dairy Butter, melted, 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 prepared cake pans.
• Bake in a 350* F oven for 19-21 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