Ingredients for the cake
- 2½ cups (312g) + 2 Tbsp All Purpose Flour
- 1½ cups (300g) White Sugar
- 1½ tsp Baking Soda
- ¾ tsp Salt
- 1½ cups (360ml) Almond Milk
- ½ cup (120ml) Coconut Oil (Melted)
- 1 Tbsp White Vinegar
- 2 tsp Clear Vanilla Extract
Ingredients fo the buttercream frosting
- 4½ cups (540g) Powdered Sugar
- ½ cup (112g) Vegan Butter
- 3½ Tbsp Almond Milk
- 2 tsp Clear Vanilla Extract
Ingredients for decoration
Directions
- Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
- Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together.
- Add the almond milk, melted coconut oil, white vinegar and clear vanilla extract and whisk in with a hand whisk until just combined, don’t over-mix, tiny lumps are okay.
- Divide the cake batter evenly between the two prepared cake pans and place them into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Transfer the cakes to a wire cooling rack and let them cool completely before frosting.
- Prepare your frosting by adding the powdered sugar, vegan butter, almond milk and clear vanilla extract to the bowl of your electric mixer and start off at slow speed, gradually increasing speed until your frosting is thick and smooth. If your frosting is too thin, add more powdered sugar. If it’s too thick, add more almond milk a drop at a time until you reach the right consistency.
- Frost the cake and decorate with sprinkles.
Based on recipe found on LovingItVegan