Preheat oven to 350 degrees F. Grease and line 3 7” round cake pans with parchment.

Mix vinegar with plant milk and set aside until it curdles

In a large bowl, sift together all dry ingredients. In stand mixer, add plant milk + vinegar mixture, together with vanilla extract and butter and mix on low until well combined.

Slowly add dry ingredients and continue mixing on medium low speed until no dry ingredients remain.

Measure cake batter out evenly into three cake pans (I used a scale) and tap them gently to pop air bubbles before placing them on the center rack of your oven.

Bake for ~28 minutes until the sides are pulling away from the edge of the cake pans and the centers spring back to the touch.

Remove from oven and allow cakes to cool completely before frosting.

For frosting, make sure all of your ingredients are at room temperature. Add sugar to stand mixer with paddle attachment.

Drop in butter, cream cheese, and jam and begin mixing on medium high until thick and creamy.

Add teensy drops of food coloring (I use a toothpick) until you achieve desired color.