Preheat the oven to 350F and grease the sides of each pan and place a circle of parchment paper on the bottom. This will prevent the cake from sticking.

In a large bowl mix together the flour, baking soda, baking powder, and salt together. Set aside

In a medium bowl add the dairy-free milk and the vinegar. Allow to set for a few minutes. Then add the applesauce and vanilla. Whisk and stir to combine.

In another bowl, beat the softened vegan margarine and sugar until creamy and fluffy, about 2-3 minutes.

Slowly combine the wet and dry ingredients together until smooth and batter like. It should be thick but still thick enough to pour.

Divide the batter into the 3-9 inch cake pans evenly.

Bake the cakes between 35-40 minutes or until a toothpick inserted into the center comes out almost clean.

Remove from the oven and sit on the counter to allow to cool in the pans for 20 minutes. After the cooling process is done, carefully flip them onto a cooling rack and allow to cool completely before frosting.

In a stand mixer, add the plant margarine and the vegetable shortening. Beat together on medium speed until combined and fluffy.

Slowly add the vanilla extract along with the powdered sugar.

Add green food coloring of choice and beat together for 40 seconds or until fluffy and stiff.

Place one cake layer on a cake stand. Carefully spread an even layer of buttercream over the top.

Repeat this process for each all 3 layers.

Decorate the outside of the cake as desired. I used a 2110 tip and just did quick half circles around the entire cake.

Top with rainbow sprinkles and enjoy