Step 1

Preheat the oven to 350 ºF. Prepare the baking pan(s) by spraying with oil then placing a parchment paper circle to cover the bottom of the pan.

Step 2

In a mixing bowl add the plant milk and vinegar and set aside to clabber for 5-10 minutes.

Step 3

In a second mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt until fluffy.

Step 4

Add the oil and vanilla extract into the clabbered milk and mix to combine. Add to the dry ingredients and whisk until the batter is smooth.

Step 5

Pour the batter into the prepared pan (or divide in half if baking 2 cakes). Bake the 8" cakes for 36-38 minutes, bake the 6" cakes for 31-33 minutes. The cakes are done when the edges are golden and have pulled away from the sides of the pan and a test comes out clean or with one or two crumbs.

Step 6

Remove from oven and let cool for 10 minutes. Then working gently, turn over the pan with a wire cooling rack to catch the cake. Remove the pan, then peel off the parchment paper. Turn the cake back right side up and leave to cool fully on a cooling rack.

Step 7

Place the cooled cakes on a cake board and wrap tightly in plastic wrap. Place in the fridge or in freezer-safe ziplock bags in the freezer until ready to decorate.