vanilla cake with vegan chocolate frosting

Vanilla cake

3 cups (450 g) unbleached all-purpose flour
1 tbsp baking powder
1/2 tsp salt
4 eggs
2 cups (420 g) sugar
1 tbsp (15 ml) vanilla extract
3/4 cup (180 ml) canola oil
1 1/4 cup (310 ml) soda water. milk or alt milk 


With the rack in the middle position, preheat the oven to 350 °F (180 °C).
Butter a bundt pan or two 8-inch cake pans and line the bottom with parchment paper. 

In a bowl, combine the flour, baking powder, and salt. 

In a mixer with a batter paddle, beat the eggs, sugar, and vanilla with an electric mixer for 10 minutes or until thick, pale, and triple in volume.

Next, Drizzle in the oil while beating.

At low speed, add the dry ingredients alternately with the liquid until the batter is smooth but not over-mixed.

Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. 

Let cool for 15 minutes. 

Remove from the pans and let completely cool on a wire rack. 

vegan frosting 

1 1/2 cups vegan butter - earth balance

1/4 cup nut milk 

1-2 tsp vanilla (or another flavor)

1 cup chocolate powder

4-5 cups powder sugar 

beat the butter for a minute to loosen. 

then add the nut milk until the butter and milk are fluffy.

add the vanilla and beat till combined. 

add the powder sugar and mix well. 

turn the speed lower and add in the powder sugar in increments to keep the sugar from flying. 

beat till smooth. ready to go