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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with dairy free butter or cooking spray, line the bottoms with parchment paper, and grease the parchment.
Stir together the dairy free milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled — this is your dairy-free buttermilk.
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