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Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
In a large mixing bowl, whisk the flour, baking powder, salt, turmeric and sugar together until well combined.
To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. (You can also use a stand mixer with the whisk attachment.)
Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
Once the cakes are cooled, frost with chocolate frosting as desired. Pipe additional frosting on top and add colorful sprinkles, if desired.
Serve and enjoy! The cake will keep at room temperature for 2-3 days, or up to 1 week in the refrigerator. It can also be frozen. Wrap or cover cut parts of the cake to avoid it drying out.