When people hear vegan they automatically skip the recipe but believe me I have come across the biggest vegan haters who actually love this cake ( they didn't know it was vegan , my daughters inlaws)

I have made this cake many times ,having dairy allergy grandchildren.

I made this one today for my Granddaughters 7th birthday.

Prep: 15minutes mins
Cook: 35minutes mins
Servings: 16 servings


Ingredients

• 2 1/2 cups  plain Flour ( see belowcthe one I use)
• 2 tablespoonscornsflour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cupsgwhite sugar 
• 3/4 cup canola oil or melted dairy free butter
• 1 1/2 cups unsweetened almond milk or oat milk
• 2 teaspoons apple cider vinegar
• 1 1/2" tablespoon vanilla extract
• 1/2 cup rainbow sprinkles or hundreds n thousands ( optional)
• 1 lot of vegan butter cream ( recipe below )
• more sprinkles, for topping (1/4 cup) or your choice of decorations

Instructions​

• Preheat the oven to 175°C or 155 C fan-forced and grease two 8 or 9 inch cake pans with . I also like to place a circle of round baking paper in the bottom to prevent the cakes from sticking to the pans.
• In a large mixing bowl, whisk the flour, cornflour, baking powder, salt and sugar together until well combined.
• To the same bowl, pour in the oil or butter, almond or oat milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. Fold in 1/2 cup sprinkles.
• Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
• Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
• Prepare buttercream and Once the cakes have cooled, frost as desired and top with more sprinkles. Serve and enjoy!

 Vanilla Butter Cream

• 1 cup vegan butter, softened to room temperature
• 3 cups of icing sugar
• 2 tablespoons Almond or Oat milk milk
• 1 teaspoon vanilla extract

Instructions​

• In a large bowl using an electric mixer mixer beat the butter until smooth, about 2 minutes.
• Gradually add the icing sugar, about a cup at a time, and mix starting on low speed gradually increasing to medium, until all the icing sugar is mixed in.
• Add 2 tablespoons of milk and vanilla and beat on medium speed for 3-4 minutes, until everything is well combined. Scrape the bowl as needed.
• If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more icing sugar, 1/2 cup at a time until the desired consistency is reached.
• Spread on the cake
• This makes enough buttercream to put in between the two layers plus spread on top and around the sides
• Enjoy!
  
  
  
• You can make the frosting up to 2 days in advance. Store in the refrigerator until ready to use, then bring it to room temperature before using. It can also be frozen for up to 3 months.

Nutrition​

Serving: 1serving | Calories: 422kcal | Carbohydrates: 58g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Sodium: 83mg | Potassium: 124mg | Fiber: 1g | Sugar: 41g | Vitamin A: 47IU | Calcium: 64mg | Iron: 1mg