Step 1

Preheat the oven to 350F. Grease a 8 or 9” springform pan and set aside.

Step 2

Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large mixing bowl.

Step 3

In a smaller bowl, whisk the non-dairy milk, oil, orange juice, sugar, applesauce, vanilla, almond, and orange zest together, until the oil is emulsified.

Step 4

Slowly add the wet ingredients to the dry ingredients while whisking the two together. Mix well until no dry patches of flour remain, but be careful not to overmix; some small lumps are ok. Pour the cake batter into the prepared pan and smooth the top with a spatula.

Step 5

Bake in the middle rack of the oven for 30 to 32 minutes for a 9” pan, longer for a smaller pan. The cake is done when the top is golden and a toothpick inserted in the center comes out cleanly.

Step 6

Place the cake pan on a cooling rack and let the cake cool completely in the pan. Remove the cake and transfer to a serving platter, then dust with powdered sugar, slice, and serve. Store any leftovers at room temperature for up to 5 days, or freeze for up to 2 months.