Preheat oven to 350°F. Spray and flour an 8—inch round cake pan using spray. Set aside. In a large bowl whisk together the egg replacer, almond or soy milk, canola oil, vinegar, and vanilla until completely combined. In a separate bowl, mix white flour with pastry flour, baking powder, salt, and baking soda. Dig a well into the center of your dry ingredients and pour in the wet. Gently stir the two together until it looks combined and until all lumps are gone. Be sure not to overmix! Let stand 5 minutes.
Pour batter into prepared pan. Bake approximately 35 to 40 minutes or until done.
Cake is done when a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes, then dump out of pan and allow to cool until it's ready to be frosted.
Before frosting, cut a thin slice off the top of whichever cake will be the bottom half. This way, the top portion will rest evenly on a flat surface.
Enjoy!