Preheat the oven to 350 degrees F place the rack in the middle of the oven.

Grease 2 8-inch round cake pans with oil or vegan butter. Place a round of parchment paper on the bottom for easy removal later.

In a separate medium sized bowl, whisk together the flour, baking powder and salt. Set aside.

Combine the soy milk and apple cider vinegar in a glass measuring cup or small bowl. Stir briefly, then set aside to curdle. This is your buttermilk.

In a small bowl, whisk together the aquafaba and cream of tartar vigorously until foamy, about 2 minutes. You don't have to whip it into stiff peaks, just get it a bit fluffy and foamy. Set aside.

In a large bowl using an electric hand mixer (or a stand mixer with a paddle attachment), cream together the softened vegan butter, canola oil and sugar until creamy and well combined, about 3 minutes, scraping the sides as needed.

Add the aquafaba mixture to the bowl with the creamed butter/oil/sugar, along with the vanilla extract. Mix until well combined, about 1 minute.

Alternate adding the flour mixture and vegan buttermilk in 3 parts, mixing until just combined each time. The batter should be fairly smooth (a few lumps are okay), but do not over mix.

Pour the cake batter evenly into the prepared pans, and bake for 30-35 minutes, until the edges are golden brown, the surface looks and feels set, and a toothpick comes out mostly clean, with no wet batter.

Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting.

Frost with my Vegan Buttercream Frosting, Vegan Cream Cheese Frosting, Chocolate Frosting or even vegan whipped cream and berries. Add some sprinkles for fun, if desired. Enjoy!