Vegan Vanilla Cake with Strawberry Buttercream

wifemamafoodie.com

Lindsay Short

subheading: Vegan Vanilla Cake: (gf version below.):

2 cups almond milk or other non-dairy milk (can also use regular milk if not vegan)

1 tablespoon white vinegar or lemon juice

3 cups unbleached all-purpose flour

1⅓ cup natural sugar

1 tablespoon baking powder

1 teaspoons baking soda

1 teaspoon salt

¾ cup avocado oil, melted refined coconut oil, or other neutral tasting cooking oil

1 tablespoon vanilla extract

seeds from 1 vanilla bean, optional

sustainable palm shortening or coconut oil, for pans

parchment paper

fresh strawberry slices

strawberry buttercream

cream cheese glaze, optional

fresh flowers for decorating, optional

subheading: Strawberry buttercream: (Vegan vanilla buttercream here):

½ cup vegan butter* (I used Earth Balance. Can also use regular unsalted butter if not dairy-free)

½ cup all-vegetable shortening, sustainable palm shortening or firm refined coconut oil (can't be liquidy)

2 to 3 cups powdered sugar, until it reaches a firm but spreadable consistency

2 to 3 tablespoons ground freeze-dried strawberries, or more to taste (omit for plain vanilla buttercream)

½ teaspoon vanilla extract

subheading: Cream Cheese Glaze: (Optional. Non-vegan white chocolate glaze here):

8 oz. vegan cream cheese (or regular cream cheese if not vegan)

¼ cup coconut syrup, maple syrup, or other sweetener of choice, or more to taste

3 tablespoons melted dairy-free butter

almond milk, if needed to thin the glaze

subheading: Gluten-Free Vanilla Cake: (updated March 2018):

2 cups almond milk (or other milk of choice)

1 tablespoon white vinegar or lemon juice

2 cups gf all-purpose flour (I used Bobs Red Mill Gluten-Free 1-to-1 Baking Flour in the BLUE bag)

1 cup super fine almond flour (This helps the texture significantly so I don’t recommend subbing for more gf all-purpose flour)

1⅓ cup natural sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

¾ cup avocado oil or other neutral tasting cooking oil

1 tablespoon vanilla extract

seeds from 1 vanilla bean, optional

sustainable palm shortening or coconut oil, for pans

parchment paper

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