Ingredients

The following ingredients have 16 Servings
  • 3/4 cup unsalted butter (room temperature OR butter flavored shortening OR vegan butter)
  • 1 3/4 cup granulated sugar
  • 2 tsp vanilla extract OR vanilla bean paste
  • 5 egg whites (room temperature)
  • 2 3/4 cup cake flour (or 2 1/2 cups all-purpose flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup Almond Breeze Unsweetened Vanilla Almondmilk
  • 2 cups softened salted butter OR butter flavored shortening
  • 8 cups powdered sugar
  • 1 tbsp vanilla extract
  • 4 tbsp Almond Breeze Unsweetened Vanilla Almondmilk

Instruction

  • Preheat oven to 350F. Grease the sides and bottom of two 8-inch round cake pans. Line the bottom with parchment paper. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy, about 4 minutes.
  • Mix in vanilla extract (or vanilla bean paste) until combined.
  • Add 3 egg whites and beat on medium speed until thoroughly combined, about 30 seconds.
  • Add in remaining 2 egg whites and beat for another 30 seconds or until combined.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • Add half of the flour mixture to the wet mixturel and mix until combined, scraping down sides of the bowl as necessary.
  • Add almondmilk and mix until combined.
  • Add remaining flour mixture and mix until combined, scraping down sides of the bowl as necessary.
  • Divide the batter evenly between pans.
  • Bake for 25-30 minutes or an until an inserted toothpick comes out clean.
  • Cool cakes in pans for 7 to 8 minutes before removing from the pans and placing on a cooling rack. Let cool completely.