Preheat the oven to 180C/350F. Grease two 9-inch springform pans and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Next, add the oil, eggs, and vanilla extract, and mix until fully combined.
Transfer the batter into the two greased cake pans. Bake the cakes for 35-40 minutes, or until a skewer comes out mostly clean.
Let the cakes cool completely, before layering them up and frosting them.
* You can also use avocado oil or olive oil. Do not use coconut oil or another oil that is solid at room temperature, or it will clump up. TO STORE: If you intend to enjoy this cake within two days, you can keep it at room temperature, stored in a sealed container. If you'd like it to keep longer, store it in the refrigerator for up to one week. TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.