Step 1

Preheat oven to 350 F, grease two 8” cake pans and set aside

Step 2

In a medium mixing bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt; set aside

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, mix the oil and sugar on high until well combined, add the applesauce and mix well; stir in the vanilla extract

Step 4

Mix together the almond milk and vinegar; set aside

Step 5

Add half the flour mixture to the butter mixture

Step 6

Followed by half the almond milk mixture

Step 7

Fold in the sprinkles until evenly distributed

Step 8

Divide the batter between the two prepared pans

Step 9

Bake in preheated oven 30 minutes, or until a toothpick inserted into the center comes out clean

Step 10

Allow to cool in pan for 5 minutes before removing from pan onto a wire rack and cooling completely

Step 11

In a stand mixer fitted with the paddle attachment add the butter and the sugar and beat on high until light and fluffy

Step 12

Add the milk until desired consistency is reached the add vanilla and beat again

Step 13

Depending on the brand of vegan butter you may need to chill the frosting to firm it up

Step 14

Frost the cooled cakes with the prepared frosting, then add rainbow sprinkles

Step 15

Store cake in the fridge