Vegan Confetti Cake

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup vegan butter, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 cup unsweetened almond milk
1/2 cup rainbow sprinkles
Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with vegan butter and lightly flour them.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the vegan butter and granulated sugar together until light and fluffy, about 2-3 minutes. Mix in the vanilla extract.
Add the flour mixture and almond milk to the butter mixture in alternating batches, starting and ending with the flour mixture, and mix until just combined.
Gently fold in the rainbow sprinkles.
Divide the batter evenly between the prepared pans and smooth out the tops with a spatula.
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 5 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
Once the cakes are completely cooled, you can frost and decorate them as desired.