Preheat the oven to 350°F/177°C. Spray and line two 6-inch cake pans. Set them aside.
Prep the dairy free milk. Combine the dairy free milk of choice with the apple cider vinegar. Stir and set aside for 3 to 5 minutes.
Mix the dry ingredients. In a medium bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
Mix the wet ingredients. In a larger bowl, whisk together the prepared milk mixture with water, the oil, applesauce, sugar, and vanilla.
Combine. Pour the dry ingredients into the wet and using a spatula, gently stir together. Make sure to scrape down the sides and bottom of the bowl.
Divide the batter evenly between the two cake pans. I typically get about 370g per cake pan.
Bake. Bake the cakes for about 33 to 35 minutes or until a toothpick inserted into the cake pulls out clean. The cakes will also pull away slightly from the sides of the pan when they are done.
Cool. Remove from the oven and let the cakes cool slightly in the hot pans for about 5 minutes before pulling the cakes out and letting them finish cooling on a wire cooling rack.
Frost and Decorate. When ready to frost and decorate, make the vegan buttercream frosting of your choice. Slice the cakes to be more symmetrical (if desired). Give a light crumb coating and fill the cake, letting it chill for 30 minutes before doing the final coat of frosting.
