• Preheat the oven to 350F and line a 1 pound loaf pan with parchment paper. If your loaf pan isn't non-stick, you will also want to lightly grease the sides with vegan butter so it does not stick.
• Add the oat milk and apple cider vinegar to a mixing bowl and whisk together. Let sit to curdle for 2-3 minutes to make the "vegan buttermilk".
• Next, add the sugar, applesauce, melted vegan butter, vanilla, and almond extract to the bowl. Whisk together until smooth.
• Next, add the dry ingredients to the bowl starting with the all-purpose flour and then layering the baking powder, baking soda, and salt on top. Gently whisk together into a smooth batter. I recommend starting with a whisk and then switching to a spatula so you don't overmix the batter.
• As a final step, fold in the sprinkles until combined, making sure not to overmix so the colors do not bleed into the batter.

Bake the cake:

• Add the sprinkle cake batter to the parchment-lined pan. It is a pretty thick batter, so you will need to use a spatula to smooth it out evenly within the pan.
• Add the loaf pan to the oven and bake for 52-55 minutes or until the lemon loaf is cooked through and evenly browned on top.
• Remove the cooked cake from the oven and let it cool in the loaf pan for 5-10 minutes. Then, transfer to a wire rack to continue cooling. Removing it from the pan to cool ensures the cake doesn't get soggy on the bottom from excess moisture pooling in the pan while it cools.

Add icing & sprinkles:

• Once the loaf has cooled completely, make the icing.
• Add the sifted powdered sugar and oat milk to a bowl and whisk together until a thick, yet smooth, glaze forms.
• Pour the icing over the cake and use the spoon or a spatula to spread it out as needed. Then, sprinkle the remaining 2 Tablespoons of rainbow sprinkles on top of the cake.
• Let the cake sit for a few minutes so the icing can set. Then, slice & enjoy!