Preheat oven to 350 degrees.
Line 3 (8 inch) round cake pans with parchment paper.
In a small bowl whisk the gluten free flour, salt, baking soda and baking powder.
In a small bowl mix the goat milk and apple cider vinegar together.
Using a stand mixer, beat the vegan “butter” with the white and brown sugar, until smooth.
Scrap sides of bowl.
Add the eggs and continue beating mixture, scraping sides of bowl to incorporate all.
Alternately add the goat milk mixture, flour mixture and the vanilla.
Mix on medium speed until you have a smooth and light batter.
Divide batter evenly into the lined baking pans.
Bake in oven for 22-30 minutes.
Remove from the oven and cool for about 20-30 minutes.
Once cooled, invert cakes and remove from pans.
Place cakes on cooling racks and let cool completely.
Spread icing on each layer and frost the cake.