2 1/2 cups all-purpose flour
1 1/2 cup white sugar
2 tsp baking soda
1 tsp salt
1 1/3 cup non-dairy milk (we use almond/cashew)
2/3 cup vegetable oil (I’ve used olive oil as well)
1/4 cup apple cider vinegar or lemon juice
1 Tbsp vanilla extract (we’ve also used almond extract for some variety)
Icing (my kids love icing so for this recipe I double the recipe for icing and have a little leftover)
1/2 cup vegan butter
1/2 cup vegetable shortening
3 cups powdered sugar
1 tsp vanilla
1 - 4 tbsp non-dairy milk
Sprinkles or fruit for decorating
Preheat oven to 350. Lightly grease and flour your pan, or use liners for a cupcake pan. This recipe fits two 9” round cake pans.
Mix the dry ingredients together. In a separate bowl mix the wet ingredients together. Combine wet and dry ingredients, do not over mix.
Divide batter between two pans or cupcake pan. Bake 9” cake pans 22-28 minutes, bake cupcakes 18-20 minutes until batter comes out dry and clean with a toothpick. Tops could be light golden.
Make sure cake is completely cooled prior to icing.