Every oven can bake slightly different based on how your oven is calibrated. If you have a oven thermometer double check that your oven is indeed at 350°F before baking. This ensures that baking times will be close to our recommended times.
You may use any neutral oil of your choice EXCEPT for OLIVE OIL. Olive oil will change the consistency and taste of the cake.
Make sure all your dry ingredients are well incorporated with the wet ingredients. Do not over mix the batter.
If you have a food grade scale equally measure the batter for each cake pan. It comes out to about 12 ounces of batter per 6 inch cake pan. Zero out the scale before placing batter into each pan.
Fill batter in cupcake liners up to about 60%.
Wholesome Company (pre-made frosting):
Sells Organic, Gluten Free, Kosher and Vegan frosting. Does contain SOY. You can purchase at wholesomesweet.com, Whole Foods or on Amazon.
Traditional Vegan Cream Cheese Frosting:
1 cup Miyokos vegan butter (or your choice of vegan butter)
1 tub (8 oz.) Miyokos vegan cream cheese (or Kite Hill vegan cream cheese)
5 cups organic powdered sugar (sifted)
1 TBSP Pure Vanilla Extract
Optional: 2-3 TBSP vegan milk (We love organic almond milk.)
We recommend using a kitchen aid mixer with the paddle attachment to make this frosting. Place soften vegan cream cheese in bowl and blend until soft and smooth. Add soften butter (not melted) until fully incorporated. It should be smooth with no lumps. Slowly add in the 3 cups of sifted powdered sugar. Then add the vanilla extract one teaspoon at a time. If the frosting is NOT thick enough you can add in an additional cup of powdered sugar at a time. If the frosting is TOO thick you can add in 2-3 tablespoons of vegan milk.