Vegan Vanilla Cake

Combine the non dairy milk (2 cup) and apple cider vinegar (1 tbsp) and set aside to curdle into vegan buttermilk.

Preheat oven to 356°F (180°C). Grease three 8-inch (20cm) cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together the all purpose flour (4.5 cup), baking powder (1 tbsp), baking soda (1 tsp), and salt (0.5 tsp). Set aside.

Pour the aquafaba (0.5 cup) into a mixing bowl and beat with a hand mixer for 1 minute until foamy.

In another bowl, beat the vegan butter (0.75 cup), oil (0.75 cup) and sugar (1.75 cup) until creamy and fluffy (about 2-3 minutes). Reduce speed to low, add the whipped [aquafaba] and vanilla extract (1 tbsp) and mix until combined. Start 2m timer

Alternate adding the [all purpose flour] mixture and vegan buttermilk in 4 batches, mixing until just combined after each batch. Do not overmix.

Divide batter evenly between prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out almost clean. Start 35m timer

Let cool in pans for 20 minutes, then invert onto a cooling rack to cool completely before frosting. Cakes can be wrapped in foil and refrigerated for up to 3 days.

Beat the vegan butter (1 cup) with a hand mixer until creamy and fluffy. Add the vegan cream cheese (4 oz) and mix until combined. Gradually add the powdered sugar (2 cup) and lemon juice (1.5 tbsp), mixing until creamy. Adjust lemon juice or powdered sugar for desired consistency.

Place one cake layer on a serving plate. Spread 0.25 of the buttercream over it. Top with the next layer, and repeat for the second and third layers. Spread remaining [buttercream frosting] over the top and sides for a naked cake style.

Chill 3-4 hours in the fridge before decorating and serving. Enjoy! Start 240m timer