|The Ultimate Vegan Vanilla Cake with Whipped Vanilla Bean Frosting|
Yields: One 2 Tier Cake
3 cups organic vegan milk
4 1/4 cups organic vegan flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups vegan cane sugar
1 cup oil (your choice)
2 1/2 teaspoon organic pure vanilla extract
1 teaspoon butter/coconut extract (optional)
3 1/4 cups softened vegan butter or shortening
6 cups sifted organic vegan confectioners' sugar (icing, powdered)
6 tablespoons vegan milk
1 organic vanilla bean, scraped
2 teaspoon organic pure vanilla extract
Liberally grease and flour 2 cake pans and set aside.
In another mixing bowl whisk together the vegan milk mixture, oil, and extract(s).
Once the cake is done, let cool in the pans for 5 minutes and then remove both from the pan and place on a wire rack to cool. Let the cakes cool completely before frosting.
In the bowl of a mixer fitted with the whisk attachment, whip vegan butter (or shortening) and vanilla extract for 3 minutes on medium speed (I use my Kitchen Aid). The vegan butter will become very pale & creamy.
Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 3 minutes. Stop to scrap down the sides and bottom as needed. Once the frosting is done, it will be very light, creamy, and fluffy.
*Best used right away
Start off by getting all your materials ready to use.