Monthly Intention

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Vegan Vanilla Cake

This cake was SO GOOD!

1 1/2 c Vanilla Almond Milk
2tsp apple cider vinegar
1 C Sugar
1/3 C Veggie Oil
1 tsp vanilla
1 tsp almond extract
2 C Flour
3 tbs corn starch
3/4 tsp baking soda
1 tsp baking powder
3/4 tsp salt

Preheat oven at 350 degrees. Whisk Almond milk and apple cider vinegar in small bowl and set aside. Mix Sugar, oil, vanilla and almond extract in one bowl. Place the rest of the dry ingredients in another bowl. Add Almond milk mixture to wet ingredients and mix, then slowly add the dry ingredients to the wet. 

Spray baking pans with oil and pour. Bake for about 25 minutes. Let cool for 15 minutes while still in baking pan, then take out of pan and let cool on cooling racks. Frost when cool.

1 bag powdered sugar
2 sticks (1 C) Vegan Butter
1 tsp vanilla extract
1 tsp almond extract
1/4 C Vanilla almond milk

Let butter soften and mix with electric mixer until white and fluffy. Add about 3/4 bag of powdered sugar and mix thoroughly. Add milk and almond and vanilla extract. Then slowly add remaining powdered sugar, spoon full at a time until proper consistency is desired. (You want your icing to be able to stay on the spoon and not move, but also be soft!).

Level cakes. For this cake, I frosted the top of the bottom layer and added strawberries, then frosted around the top and sides. Place in refrigerator for 1 hour or longer and then keep frosting until the look you want is created. Each layer of frosting needs to be cooled and set between layers.
For the decor, I added strawberries, blackberries, raspberries, lavender, and edible flowers.   

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