Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with vegan butter) AND line with parchment paper the following cake pans: THREE 6-inch round cake pans or TWO 8-inch cake pans.
In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.
In a large bowl, whisk together the flours, baking soda, baking powder, sugar, ginger, cloves, and sea salt. Set aside.
In the bowl of an electric mixer (attached with a whisk), add the Milk-ACV mixture along with the molasses, oil and vanilla. Mix for a minute or two before turning off the mixer and changing the attachment to a paddle.
On low speed, add in the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes.
Pour batter evenly into prepared pans, spreading everything around for a perfect roundness. **NOTE: If using Bake Even Cake Strips, you would wrap them around your pans at this point.**
Bake for 30-35 minutes, until the center of the cakes come out clean using a toothpick.
Once done, remove cakes from the oven and let cool completely. **NOTE: I often let my cakes cool for 30 minutes or until them are very cool when touched and then place them in the refrigerator to cool completely for another hour or so; this makes icing easier.**