Vegan Vanilla Birthday Cake

cakemerchant.com

Brittany Bucey

subheading: FOR THE CAKE:

1 ½ cups (360 ml) non-dairy milk (soy, almond, rice)

2 teaspoons apple cider vinegar

1 cup plus 2 tablespoons (230 grams) granulated sugar

⅓ cup plus 2 tablespoons (110 ml) vegetable oil

1 tablespoon pure vanilla extract or vanilla bean paste

2 cups (250 grams) unbleached all-purpose flour

3 tablespoons cornstarch

¾ teaspoon baking soda

1 teaspoon baking powder

¾ teaspoon salt

subheading: FOR THE FROSTING:

¾ cup (1 ½ sticks, 170 grams) non-hydrognated margerine (I used Earth Balance Buttery Sticks)

¾ cup (170 grams) non-hydrogented shortening (I used Spectrum Organics)

3 ½ cups (440 grams) powdered sugar

1 tablespoon pure vanilla extract or vanilla bean paste

pinch of salt

¼ cup (60 ml) non-dairy milk or creamer

Directions at cakemerchant.com

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