Vegan Vanilla Birthday Cake

• Refrigerated

  • 1 1/2 cups Non-dairy milk

• Condiments

  • 2 tbsp Vanilla extract or vanilla bean spread, pure

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3 tbsp Cornstarch
  • 1 1/8 cup Granulated sugar
  • 3/4 cup Non-hydrogented shortening
  • 3 1/2 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1/2 cup Vegetable oil

• Other

  • 3/4 cup (1 1/2 sticks, 170 grams non-hydrognated margerine (i used earth balance buttery sticks
  • 1/4 cup (60 ml non-dairy milk or creamer

Found on cakemerchant.com

Ingredients

• 1 1/2 cups (360 ml) non-dairy milk (soy, almond, rice)
• 2 teaspoons apple cider vinegar
• 1 cup plus 2 tablespoons (230 grams) granulated sugar
• 1/3 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
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks, 170 grams) non-hydrognated margerine (I used Earth Balance Buttery Sticks)
• 3/4 cup (170 grams) non-hydrogented shortening (I used Spectrum Organics)
• 3 1/2 cups (440 grams) powdered sugar
• 1 tablespoon pure vanilla extract or vanilla bean paste
• pinch of salt
• 1/4 cup (60 ml) non-dairy milk or creamer

Directions

• Preheat the oven to 350 degrees fahrenheit.
• Grease and line 3 6-inch cake pans with parchment paper.
• In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.
• Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.
• Sift together the flour, cornstarch, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.
• Divide the batter evenly between the 3 pans (I used a kitchen scale to do this) and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the pans on wire racks for about 15 minutes. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.
• With an electric mixer, beat the butter and shortening together on medium high speed (or medium if using a stand mixer) for about 2-3 minutes, until light and creamy.
• Add the powdered sugar and beat on low to combine.
• Turn the mixer up to medium high and beat for an additional 2 minutes.
• Add the vanilla extract and salt and beat to combine.
• Add the non-dairy milk in one tablespoon at a time until the frosting reaches a spreadable consistency.
• Place one layer of the cake on a 6-inch cake board.
• Place about 1/2 cup of frosting on top, and use an offset spatula to spread evenly over the first layer.
• Place the second layer on top of the first and do the same with the frosting.
• Place the third layer on top, and put a large dollop of frosting on the top of the cake.
• Using an offset spatula, work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful during this process. Let the crumb coat set in the fridge for about 30 minutes.
• Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Use the leftover frosting to pipe onto the cake and top with sprinkles.