1 (15-17-ounce) box vegan gluten-free vanilla cake mix, 1/4 cup safflower oil or melted refined coconut oil, 3 tbsp aquafaba, 1/4 cup unsweetened almond milk, 4 tbsp rainbow sprinkles (no confectioner's glaze!)
1. Preheat the oven to 350F. Spray an 8-inch square baking pan with nonstick cooking spray.
2. In a medium bowl, mix together the cake mix, oil, and aquafaba until combined. Add the almond milk and mix until smooth. The batter should have a frosting-like consistency; if it seems too thick, add a little extra almond milk. Fold in the sprinkles.
3. Spread the batter in the prepared cake pan and bake until the top starts to brown and a toothpick inserted in the center comes out with moist crumbs attached, 15 to 20 minutes. Remove from the oven and let cool completely before slicing.