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Preheat to 350 degrees F and lightly grease 2 8-inch round pans. I also put a round parchment paper piece in the bottom for easy removal.
In a large bowl, whisk the almond flour, gluten free flour, sugar, baking powder and salt. Then add the almond milk, vinegar and vanilla. Stir well but do not over mix. Pour evenly into the prepared pans.
Bake for 30-35 minutes. Remove from the oven and let cool completely before frosting.
Make the icing: Place the softened vegan butter, powdered sugar, almond milk and vanilla in a bowl and mix on low, then high until creamy and smooth. Add more milk or powdered sugar as needed to make a spreadable frosting.
Frost the cake as desired and top with optional sprinkles. Enjoy!