Directions

1. Preheat the oven to 350 degrees (Fahrenheit).
2. Grease two 9-inch round cake pans with dairy-free butter and line them with parchment paper.
3. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, cream together the softened dairy-free butter and granulated sugar at medium speed until light and fluffy (approximately 3 minutes).
5. Add the eggs one at a time, beating well after each addition. Add in the vanilla extract.
6. At low speed, gradually add the dry ingredients to the butter mixture, alternating with the almond milk. Begin and end with the dry ingredients. Mix until just combined. Scrape down the sides of the bowl to make sure all ingredients are incorporated.
7. Gently fold in the rainbow sprinkles while mixing with a spatula (not with the mixer).
8. Divide the batter equally between the two prepared cake pans. Smooth into an even layer with a spatula.
9. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer them to a cooling rack to cool completely.
11. While the cakes are cooling, make the frosting. In a stand mixer fitted with the paddle attachment, beat the softened dairy-free butter until creamy. Gradually add in the powdered sugar, almond milk, and vanilla extract. Beat until light and fluffy.
12. Once the cakes are completely cooled, place one cake layer on a serving plate. Using a spatula, spread a generous amount of frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
13. Decorate the outside of the cake with rainbow sprinkles.