• Heat your oven to 350°F and grease an 8x8 dish.

Make the Cake

• Shake the plant milk before pouring 1 cup into a glass. Then add the apple cider vinegar and stir it to create a vegan buttermilk. You should see some curdling after a few minutes.
• Whisk the dry cake ingredients together in a large bowl. Pour in the wet cake ingredients, including the buttermilk. Gently stir the batter until it’s combined. It’s ready to go into the dish and then the oven when you don’t see any lumps. Small air bubbles are expected.
• Bake the cake for 30-35 minutes or until it's a light golden-brown color and a toothpick inserted into the middle comes out clean. Let it cool for about 10 minutes.

Make the Three Milk Syrup

• Meanwhile, warm the vegan sweetened condensed milk in the microwave for 15 seconds. Add it to a lidded glass jar along with the vegan evaporated milk and ½ cup of plant-based milk. Close the lid and shake it vigorously for a few seconds.

Assemble

• Use a fork or toothpick to poke a bunch of holes into the cake. Press all the way down until you are stopped by the bottom of the dish. Slowly pour the milk syrup mixture all over the cake. Cover the dish and chill it in the refrigerator for at least an hour. Although, it's best if the cake is able to absorb the milk syrup overnight if you can.
• After the cake has absorbed all or most of the milk syrup, take it out of the refrigerator to top it with whip cream. Add a light dusting of cinnamon, fresh berries, and enjoy!