Vegan Layer Cake

Ingredients

• 2 1/4 cups all-purpose flour (293 grams)
• 1 1/3 cups granulated sugar (266 grams - be sure it's organic or made from beets)
• 3/4 tsp fine salt (3 grams)
• 1 1/3 tsp baking soda (5 grams)
• 1/2 cup vegetable or canola oil (112 grams)
• 1 tsp vanilla extract or vanilla bean paste (4 grams)
• 1 1/2 tsp almond extract (6 grams)
• 4 tsp white or apple cider vinegar (16 grams)
• 1 cup water (235 grams)
• 1/2 cup vegan rainbow sprinkles - optional (90 grams)
• 1 1/2 cups vegan butter, softened at room temperature (285 grams)
• 2 tsp vanilla extract or vanilla bean paste (8 grams)
• 1 1/2 tsp almond extract (8 grams - optional)
• 6 cups powdered sugar (750 grams - check the bag to make sure it's vegan!)
• 2 Tbsp alternative milk (soy, almond, coconut, or oat (30 grams))
• 3/4 cup rainbow sprinkles (for filling)
• 1/2 cup fancy sprinkle blend (optional)
• vegan food coloring (optional)
• Spinning cake stand
• Greaseproof cake board
• Large offset spatula
• Bench scraper

Instructions

1. 1

   --- Vegan Layer Cake ---

2. 2

   Preheat oven to 350 degrees F. Grease and line three 6" cake pans.

3. 3

   Whisk together 2 1/4 cups all purpose flour, 1 1/3 cups granulated sugar, 3/4 tsp salt, and 1 1/3 tsp baking soda in a large bowl. Set aside.

4. 4

   In a separate medium-sized bowl, whisk together 1/2 cup oil, 1 tsp vanilla extract, 1 1/2 tsp almond extract, 4 tsp vinegar, and 1 cup water.

5. 5

   Pour the wet ingredients into the dry ingredients and whisk together just until the batter is smooth.

6. 6

   Add 1/2 cup rainbow sprinkles if desired and fold into the batter until they're evenly distributed.

7. 7

   Pour the batter evenly between the prepared pans and bake for 33-35 minutes.

8. 8

   Remove from oven and let cool in the pans for 10 minutes.

9. 9

   Flip the cake layers out of the pans and onto a wire rack to finish cooling.

10. 10

    Once fully cooled, use a serrated knife to level the tops of the cake layers.

11. 11

    --- Vegan Buttercream Frosting ---

12. 12

    Beat 1 1/2 cups vegan butter on a medium speed for 30 seconds with a paddle attachment or whisk attachment until smooth.

13. 13

    Mix in 2 tsp vanilla extract or vanilla bean paste and 1 1/2 tsp almond extract on a low speed.

14. 14

    Slowly add in 6 cups powdered sugar, 1 cup at a time. Halfway through add 2 Tbsp of dairy-free milk to make the frosting easier to mix.

15. 15

    Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

16. 16

    If the frosting is too thick, add in additional dairy free milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

17. 17

    --- Assembling this Vegan Layer Cake ---

18. 18

    Stack and frost cake layers on a greaseproof cake board, using a dab of vegan buttercream to help stick the first cake layer to the board.

19. 19

    Spread an even layer of vegan frosting on top of your first cake layer with a large offset spatula and gently press your second cake layer on top.

20. 20

    Repeat with remaining cake layers, being sure to place to top cake layer upside down (makes it easier to frost).

21. 21

    Cover the cake in a thin coat of vegan buttercream. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes).

22. 22

    Add a second, thicker layer of vegan frosting to the cake, and smooth using a bench scraper.

23. 23

    Decorated as designed and enjoy!