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For the Cake:
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1. Preheat the oven to 350 degrees and spray three 6 inch cake pans with cooking spray.
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2. In a stand mixer bowl with whisk attachment, add the applesauce, soy milk, egg whites, vanilla sugar, extracts and almond flavor. Mix on low.
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3. In a medium-sized bowl, stir together the oat flour, sorghum flour, starch, baking powder, and salt. Set aside.
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4. In a small bowl, stir together the confetti and corn starch so that the confetti is coated.
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5. In a seperate small bowl (microwave-safe), add the coconut oil and microwave until melted. Stir in vinegar, then pour into the mixing stand mixer.
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6. Slowly add the dry ingredients to the stand mixer and increase mixer speed to medium speed. Turn off the mixer, scrape down the sides of the bowl and mix on medium/high speed for ~20 seconds.
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7. Working quickly gently stir in the confetti mixture and pour into the prepared pans.
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8. Bake for ~30-36 minutes, or until the surface springs back when tapped. Let cakes cool on the counter for 20 minutes, then flip over onto a wire cooling rack to cool completely.
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For the Frosting:
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9. In a large microwave-safe bowl, add the yogurt and coconut oil. Microwave at 15-second intervals, stirring between each one, until the oil is melted.
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10. Stir in the vanilla paste.
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11. Whisk in the soy protein powder, then whisk in the erythritol. Whisk well until all clumps are gone.
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12. Cover tightly and refigerate for 1 hour, preferably longer.
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13. Frost the cake then refigerate for 30 minutes to an hour for it to firm up. Slice and serve.
