Ingredients

The following ingredients have 12 Servings
  • 1 cup dairy free butter (softened)
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 4 eggs
  • 2 1/2 teaspoons baking powder
  • 1 cup almond milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground mace (optional)
  • 1 cup vegan cream cheese (softened)
  • 1/2 cup dairy free butter (softened)
  • 5 – 6 cups powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350˚F (180˚C) and grease and flour two 9-inch round cake pans.
  • In a medium bowl, mix the flour, mace and baking powder together – set aside.
  • In a small bowl, whisk together the vanilla and milk – set aside.
  • In a large bowl with an electric mixer, cream butter and sugar until light and fluffy.
  • Add the eggs – one at a time and beat until incorporated.
  • Alternate between adding some of the flour mixture and some of the milk mixture, beating on low until combined.
  • Pour batter evenly into cake pans.
  • Bake for 30 – 35 minutes or until cakes are golden and centers spring back when touched.
  • Cool for 5 minutes and remove from pans.
  • In a large bowl with an electric mixer, beat together the butter, cream cheese and vanilla.
  • Slowly add the powdered sugar until completely incorporated.
  • Spread frosting over the first layer of cake at a medium thickness.
  • Place the second layer of cake on top of the frosting layer.
  • Fill the space between the layer sides with frosting.
  • Continue frosting the cake until completely covered.