1 Tbs apple cider vinegar
1 ½ cups non-dairy milk
2 1/8 cups flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 1/8 cups sugar
½ cup canola oil
1 ½ tsp vanilla extract
1/2 cup rainbow sprinkles
Preheat the oven to 350º. Spray nonstick bundt pan and lightly coat with flour.
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with milk to equal 1 ½ cups. Stir well and set aside
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soy milk mixture, canola oil, and vanilla extract. Add the wet to the dry ingredients and beat until smooth. Add sprinkles.
Fill pan with mixture and cook 30 minutes or until a cake tester inserted in the middle of a cupcake comes out clean.
Let cake cool completely before frosting.