Cut parchment to fit the bottom of two 8" round cake pans. Set aside.
In a large bowl, whisk together the dry ingredients. You can also sift if there appear to be any lumps that whisking won't break up.
Create the buttermilk mixture by combining the almond (or coconut) milk and apple cider vinegar. Allow to sit for at least 10 minutes.
In the bowl of an electric mixer, add the buttermilk mixture, vanilla, oil and applesauce. Beat until well combined.
Slowly add the dry mixture to the wet mixture, allowing each addition to blend before proceeding. Beat for 2 minutes on high speed to incorporate some air.
Distribute mixture between the prepared pans and bake for approximately 25-30 minutes, or until a toothpick inserted comes clean.
Allow to cool in the pan for 20 minutes.
Using a knife, run the tip around the edge of the pan to loosen and assure that the cake will come out without sticking.
Invert onto a baking rack to continue cooling. Remove parchment.
In the bowl of an electric mixer, combine all of the ingredients for the frosting and beat until incorporated.
On a cake stand, place the first layer with the rounder side down. Frost the top of this layer.
Place the second layer on and frost just the top of this layer as well. A few swirls with a knife to make it look fancy never hurts.
Add a fanned out sliced strawberry to the top and serve alone, or with your favorite vegan vanilla bean ice cream.