- 1 1/2c AP Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4c sugar
- 1/8 tsp salt
- 1c non dairy unsweetened milk
- 1/2 TBSP apple cider vinegar
- 1 1/2 tsp vanilla paste
- 1/4c safflower or other flavorless oil
- 1-2 TBSP rainbow sprinkles!
Preheat oven to 325F. Spray and line three round 6" cake tins with parchment paper (OR make 12 regular sized cupcakes)
Place flour, sugar and other dry ingredients in the bowl of a stand mixer and whisk together until combined. In a separate bowl, add all wet ingredients together, and mix. When wet ingredients are combined, add them into the dry ingredient bowl slowly with the mixer on low. Mix until there are no more prominent lumps in your batter.
Divide batter between three cake pans evenly. Bake for 17-22 mins or until a toothpick comes out clean from the cakes. Run a knife along the edge to ensure they aren't sticking to the pan and let them cool completely. Once cool, flip out of the tins and frost with whatever flavor you choose!
Vanilla Bean Frosting (Makes enough to frost cake, you will have extra if you make a dozen cupcakes!)
- 2c non hydrogenated palm shortening (https://store.nutiva.com/shortening/)*
- 1/2c non dairy margarine/butter (I use soy free Earth Balance)
- 2 1/2 tsp vanilla paste
- ~ 3.5-4 cups of powdered sugar, sifted
- Optional* More Rainbow Sprinkles!
Start by whisking, with a stand or hand mixer, your butter and shortening until it is smooth with no lumps. It might even start to melt a little, that's okay! Add in your vanilla paste and mix again to incorporate. Then a little at a time, add in your sifted powdered sugar until you reach the taste/consistency that you want!
I find it works best if I fold in the sprinkles with a spatula by hand after my vanilla frosting is finished, and not to try and use the stand mixer.
Should keep in an airtight container in the refrigerator for up to 2 weeks.
*You can substitute more vegan margarine if you don't have/want to use this!