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It was my baby's 3rd birthday yesterday! I can't believe how time flies when you're in love and having a blast! When I was a child, my mother loved to handmake a themed cake for us every year for our birthday. I loved this tradition as a child, and enjoyed getting to pick out my birthday theme. I would marvel at how my mom would turn a cake into something magical, and I vowed to carry that tradition on, with my own son. This year, he asked for a cars cake, and I didn't let him down!
Vegan doesn't taste like “vegan”
When I tell people that I like to bake dairy-free (both the kiddo and I have dairy issues), they ask me how on earth I get such delicious tasting treats without any dairy. Honestly, it all comes down to science and knowing your substitutions! It's really not hard to make a vegan cake that tastes amazing! You can even take this recipe and change it up in flavor by adding a little bit of cinnamon, cocoa powder, and more!
Vegan Vanilla Birthday Cake With “Buttercream” Frosting
This recipe makes enough batter for 2 round cakes which was JUST what my cars cake pan called for. This recipe will also work in cupcake pans or a 9×13 pan. The frosting can be colored for any design you may be doing or cocoa added to make chocolate frosting.
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 3/4 cup non-dairy milk
- 1 tablespoon pure vanilla extract
- 1 cup canola oil
- 1/4 cup apple cider vinegar
- 1 cup non-hydrogenated vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-5 tablespoons non-dairy milk
- Pre-heat oven to 350 degrees. Grease the cake pan that you will be using (whether a mold, 2 round, or even a rectangle).
- In a large bowl, mix together all of your dry ingredients; flour, sugar, baking soda, and salt.
- In a smaller bowl, mix together all of the wet ingredients; non-dairy milk, canola oil, acv, and vanilla.
- Whisk the wet ingredients into the dry ingredients, until mixed just so. Do not over mix.
- Pour your cake batter into your greased pan(s) and bake in the oven or 26 to 30 minutes. (or until it passes the toothpick/knife test)
- Cool cake(s) in pan for ten minutes. Carefully plate cake and let it cool for an hour before decorating.
- Beat the shortening using your handhel mixer, until it is smooth and creamy.
- Beat in vanilla, powdered sugar, and non-dairy milk until you reach the consistency that you need for decorating.
- Frost your cake(s)!
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