Vegan Confetti Cake Bowl 1:
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/4 cup non-dairy milk (such as soy or almond)
2/3 cup light oil (such as canola or vegetable)
1 tablespoon vanilla extract

Vegan Confetti Cake Bowl 2:
3/4 cup aquafaba (the liquid from a can of chickpeas)
1/2 teaspoon cream of tartar
1/3 cup vegan sprinkles (plus more for decoration)

For the Vegan Vanilla Frosting:
1/2 cup vegan butter
1/2 cup vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
1 - 4 tablespoons non-dairy milk (such as soy or almond)