VEGAN CAKE
INGREDIENTS
- 1 1/2 cups almond milk
- 2 teaspoons apple cider vinegar
- 1 cup plus 2 tablespoons vegan granulated sugar
- 1/3 cup plus 2 tablespoons vegetable oil
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon almond extract
- 2 cups unbleached all-purpose flour
- 3 tablespoons cornstarch
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
FROSTING
- 3/4 cup non-hydrogenated margarine
- 3/4 cup non-hydrogenated shortening
- 3 1/2 cups vegan powdered sugar
- 1 tablespoon pure vanilla extract pinch of salt
- 1/4 cup almond milk
INSTRUCTIONS
1. preheat oven to 350 degrees, grease (2) 9-inch cake pans. In a
large bowl, whisk together almond milk and vinegar, and let stand
4 or 5 minutes.
2. Whisk in sugar, oil, almond, and vanilla paste, and mix until
frothy. Sift together flour, cornstarch, baking soda, baking
powder, and salt.
3. Add the flour mixture to the almond and vanilla mixture and
blend until flour disappears. Don’t over mix! Pour half of the
batter into each 9-inch pan and bake for about 25 minutes, or
until a toothpick inserted into the center of the cake comes out
clean. Cool completely before frosting.
4. In a mixer, add margarine and shortening and beat at medium
speed for about 2.
5. Stir in powdered sugar, add vanilla extract and salt and beat on
medium for 1 minute. Add almond milk slowly until just
spreadable.
TO ASSEMBLE
1. Place the first layer on the stand, cardboard round or platter, and frost.
2. Add the second layer and frost evenly and flat.
3. Decorate with raspberries, blueberries, lingonberries, and baby
strawberries, and a bit of mint.