• Preheat oven to 350F. Grease the sides and bottom of two 8-inch round cake pans. Line the bottom with parchment paper. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy, about 4 minutes.
• Mix in vanilla extract (or vanilla bean paste) until combined.
• Add 3 egg whites and beat on medium speed until thoroughly combined, about 30 seconds.
• Add in remaining 2 egg whites and beat for another 30 seconds or until combined.
• In a medium bowl, whisk together flour, baking powder, and salt.
• Add half of the flour mixture to the wet mixturel and mix until combined, scraping down sides of the bowl as necessary.
• Add almondmilk and mix until combined.
• Add remaining flour mixture and mix until combined, scraping down sides of the bowl as necessary.
• Divide the batter evenly between pans.
• Bake for 25-30 minutes or an until an inserted toothpick comes out clean.
• Cool cakes in pans for 7 to 8 minutes before removing from the pans and placing on a cooling rack. Let cool completely.

Very Vanilla Frosting

• Beat butter in a large bowl on medium speed until smooth and creamy. Gradually add 6 cups of powdered sugar, mixing until smooth.
• Add vanilla extract and milk and continuing mixing until smooth.
• Add remaining powdered sugar and beat until smooth.
• Add additional almondmilk or powdered sugar to achieve your desired consistency.
• Place one cake on a serving plate and spread some frosting on top.
• Top with remaining cake.
• Frost the top and sides of the cake. Decorate as desired.
• Enjoy!