Preheat your oven to 350°F (175°C). This ensures that the cake bakes evenly.

Grease two 9-inch round cake pans and line the bottoms with parchment paper. This prevents the cake from sticking.

In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and salt until well combined. This helps to evenly distribute the leavening agents.

In another bowl, mix the applesauce, melted coconut oil, vanilla extract, and almond milk. Whisk until smooth. This mixture acts as the wet ingredients that will bind the dry ingredients.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the cake dense.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. This ensures that the cake is fully cooked.

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely.

In a mixing bowl, beat the solid coconut oil until creamy. This creates a smooth base for the frosting.

Gradually add the sifted powdered sugar, mixing well to combine. This helps to avoid lumps in the frosting.

Add the vanilla extract and 2 tablespoons of almond milk. Beat until smooth and creamy. If the frosting is too thick, add more almond milk, one tablespoon at a time, until you reach the desired consistency.

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top.

Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Decorate as desired and serve. Enjoy your delicious egg-free and dairy-free vanilla cake!