Recipe from my dear friend and healthy chef, Karolina.
This recipe makes one 9″ cake or a dozen cupcakes. If you want to do two layers of cake, double it up!
-1 cup almond milk (or whatever you want to use)
-1 tspn apple cider vinegar
-3/4 cup organic cane sugar
-1/3 cup coconut oil
-1 tspn vanilla extract
-1/2 tspn almond extract
-1 cup whole wheat pastry flour
-1/3 cup cocoa
-3/4 tspn baking soda
-1/2 tspn baking powder
-1/4 tspn salt
-Preheat oven 350
-Whisk together milk and vinegar in a bowl and leave for a few minutes to “curdle”
-Add sugar, oil, vanilla, almond to milk and vin and beat until a little foamy
-Sift together all dry ingredients
-Combine wet and dry and mix together until no lumps
-Bake for 20 minutes or until done
-When it cools, ice it with vegan buttercream frosting below
-1/2 cup coconut oil
-1/2 cup earth balance
-3 cups confectioners sugar (if you want to use an alt. sugar all you have to do is pulverize it into powdered sugar in the food processor)
-1.5 t vanilla
-1/4 cup coconut creamer (like coffee creamer but made from coconut milk)
(Karolina’s note): The tricky thing about making vegan frosting is that everything has to be cold or it won’t really work. So make sure you work quickly with the ingredients.
-Beat the oil and Earth Balance together until well combined
-Add in sugar and beat for a few minutes
-Add the vanilla and creamer and beat for about 5 to 7 minutes until fluffy!
-Ice the cake!
-Top with strawberries or raspberries and enjoy!