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Ingredients
  • subheading: VEGAN VANILLA CAKE:
  • 1 ¼ Cups (300ml) unsweetened soy milk, room temperature
  • 1 Tbsp white vinegar
  • 2 ¾ Cups (290g) cake flour, sifted before measuring* DIY recipe in notes
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ Cup (120ml) aquafaba** see notes
  • 1 Cup (227g) vegan butter, room temperature I use Earth Balance sticks
  • 1 ¾ Cups (355g) white granulated sugar
  • 1 ½ Tbsp pure vanilla extract
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