Gingerbread Cake

1. Preheat your oven to 350 degrees
2. In a medium bowl, whisk together the almond milk and the apple cider vinegar and allow it to sit for about 10 minutes while you prepare the rest of the cake
3. In a large bowl, sift and whisk together all your dry ingredients 
4. After the almond milk mixture sits, pour that into the dry cake bowl and mix to combine
5. Stir in the melted coconut oil, vanilla, and molasses. Fold the cake batter until all of the coconut oil is absorbed
6. Pour your batter into 3 greased 6-inch cake pans and place on a baking sheet. Bake for about 30 minutes, or until a toothpick comes out clean
7. Let your cakes cool completely on a cooling rack before frosting

Cinnamon Buttercream Frosting

1. Beat the softened butter and vanilla extract on low with your hand mixer. Add the powdered sugar 1 cup at a time until you add all 4 cups. Finally, beat in the cinnamon and almond milk (if needed)
2. Add a full amount of frosting on top of each cake and smooth out
3. **NOTE: you may need to slice the tops of the cakes to make them flat
4. Layer each cake slice on top of the other and then just lightly frost and spread the frosting along the sides
5. **NOTE: there are tons of videos on how to frost a naked cake 
6. Slice, enjoy! Keep leftover cake covered on your kitchen counter (if you refrigerate it, it will get hard because of the coconut oil). Eat within a couple days