Vegan Vanilla Cake

Preheat the oven to 350 ºF.

Coat 3 8-inch cake pans with non-stick cooking spray, then place a parchment paper round in the bottom of each cake pan.

Combine the coconut milk and freshly squeezed lemon juice in a medium mixing bowl and set it aside for 5-10 minutes until it clumps up.

In another small bowl, combine the flaxseeds and water and let it sit for 5-10 minutes.

Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until combined.

Add the vegetable oil, applesauce, vanilla bean paste, and flaxseed mixture to the coconut milk mixture and stir until combined.

Pour the coconut milk oil mixture into the flour and sugar mixture and mix until smooth.

Pour the vegan vanilla cake batter into the prepared cake pans.

Bake the vanilla cakes in a preheated oven for 35-40 minutes until a skewer inserted into the cake comes out clean.

Remove from the vanilla cake oven and let cool in the pan for 10 minutes, then transfer to wire racks to cool completely.

Place the butter into a mixer fitted with the paddle attachment and beat it for 1 minute.

Add the vanilla bean paste and beat it for 30 seconds.

Add the powdered sugar 1/2 cup at a time until the buttercream reaches your desired consistency.

Add the coconut milk 1 tablespoon at a time until it is your desired consistency.

Frost the vanilla cake with the buttercream frosting and cover the cake with sprinkles.