Combine the room temperature soy milk with the vinegar and let it stand to thicken.

 

In a large mixing bowl combine the oils, (or vegan butter melted), sugar, vanilla extract and salt and then add the soy milk vinegar mixture. Whisk smooth.

 

Sift the flour with the baking soda and whisk that into the wet ingredients in the mixing bowl. Whisk smooth then divide the batter into 2-8″ greased pans and bake immediately in a preheated 350F oven for 35-40 minutes or when a toothpick inserted into the  center comes out clean.

 

Cool cakes in the pan for 20 minutes then turn out onto a wire cooling rack to cool the rest of the way.

 

Ice with buttercream or your favorite icing.