Preheat oven to 350 degrees and spray an 11 x 7 baking pan (you can try another size or muffin pan – but this is what we used) well with non-stick spray. Pour almond milk into a large measuring cup or small bowl, add your vinegar and stir well. In a small bowl, mix all dry ingredients well and set aside. In a medium bowl, beat egg whites well by hand for 30 seconds. Add your almond milk mixture, applesauce and vanilla and mix well. Slowly add your dry ingredients and whisk until well combined. Bake for 35-40 minutes or until a toothpick comes out clean. Store in refrigerator. Enjoy!