Winter Wonderland Cake

• Refrigerated

  • 8 tbsp Soy milk
  • 1/2 cup Soy milk, unsweetened
  • 2 cups Soy or almond milk, unsweetened

• Condiments

  • 1 1/3 cup Vegan margarine

• Baking & Spices

  • 6 cups All-purpose flour
  • 4 tsp Baking soda
  • 1 cup Chocolate chips, semisweet dairy free
  • 12 cups Confectioners' sugar
  • 8 tbsp Peppermint extract
  • 2 tsp Salt
  • 4 cups Sugar
  • 2 2/3 cup Vegetable shortening, Non-hydrogenated

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 2 1/8 cups Canola oil

• Drinks

  • 1 tsp Espresso, instant powder

• Other

  • 2 tablespoons imitation (or pure vanilla extract

Found on savoringspoon.com

Description

Ingredients

• 6 cups all purpose flour
• 4 cups sugar
• 2 teaspoons salt
• 4 teaspoons baking soda
• 2 cups canola oil
• ½ cup apple cider vinegar
• 2 tablespoons imitation (or pure) vanilla extract
• 2 cups unsweetened soy or almond milk
• 12 cups sifted confectioners sugar*
• 2⅔ cup non-hydrogenated vegetable shortening (not crisco!)
• 1⅓ cup vegan margarine
• 8 tablespoons soy milk
• 8 tablespoons peppermint extract
• ½ cup unsweetened soy milk (or almond milk)
• 1 teaspoon instant espresso powder
• 1 cup semisweet chocolate chips (dairy free)
• 2 teaspoons canola oil

Directions

• Preheat oven to 350.
• Grease four 9 inch baking pans by melting about 3 tablespoons of vegan margarine in the microwave and brushing it on the pans. Line pan bottoms with parchment paper (I use pre-cut parchment rounds).
• Whisk the soy milk and vinegar quickly, and set aside for 15 minutes to let it curdle. Meanwhile mix all dry ingredients in a large bowl.
• Add remainder of dry ingredients to the soy milk and vinegar mixture. Whisk to combine, and fold wet ingredients into dry. Mix till well combined. A few small lumps is good.
• Pour batter into the greased and lined cake pans. About 3 cups batter per pan.
• Bake at 350 for 35 minutes, until a toothpick inserted to the center comes out clean.
• Let cool in pan for 20 minutes. Then flip cake out onto cooling racks to cool completely.
• Meanwhile make frosting. Cream shortening and margarine until creamy and well combined.
• Sift in powdered sugar. Then add peppermint extract and mix. Add 1 tablespoon of soy milk at a time till achieved desired consistency.
• Once cake is completely cool, level the cake, Between each layer of cake, spread a layer of chocolate ganache, and then a layer of frosting before adding the next layer of cake.
• Crumb coat stacked cake. Let crumb coated cake set in fridge fro 15 minutes to seal in crumbs.
• Remove from fridge and finish frosting the cake, following the picture directions for ombre frosting.
• Top with pre-made snowflakes and snowmen.
• Sprinkle cake top with sparkling sugar or edible silver stars to make the snow glittery.