Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8 inch cake pans, one 9×13 inch pan or three 6 inch pans.

Whisk dairy free milk with vinegar and let sit for a few minutes. Add applesauce and vanilla.

In a large bowl, whisk almond flour, potato starch, cornstarch, sugar, baking powder, baking soda and salt.

Add wet ingredients into dry ingredients and mix until smooth and pourable. Adjust consistency with more almond flour or milk if needed.

Divide batter evenly between pans.

Bake 35 to 40 minutes or until golden and a toothpick comes out clean.

Cool 15 minutes in pans, then invert and cool completely.

For frosting, beat softened vegan butter for 1 minute, then add vanilla.

Add powdered sugar 1 cup at a time until frosting is thick and spreadable.

Frost cooled cake and decorate as desired.