Vanilla Frosted Cake (Vegan)
220 g flour
1 tsp baking soda
200 g sugar
1/2 tsp salt
240 ml almond milk
2 tsp vanilla extract
80 ml vegetable oil
1 tbsp vinegar (white or apple cider vinegar)
Vanilla Frosting:
300-400 g powdered sugar
50 g Ljóma margarine
1-4 tbsp almond milk
2 tsp vanilla extract
Preheat the oven to 180°C.
In a bowl, mix the dry ingredients together (flour, baking soda, sugar, and salt).
Add the almond milk, vanilla extract, oil, and vinegar to the dry mixture and stir gently with a spatula. Be careful not to overmix the batter.
Divide the batter between two greased 20 cm (8-inch) round cake pans.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before adding the frosting.
To Make the Frosting:
Beat the softened margarine with the powdered sugar and vanilla extract until smooth.
Add small amounts of almond milk, one tablespoon at a time, until you achieve the desired consistency for spreading or piping.
If the frosting is too thin, add more powdered sugar until thick enough to hold its shape.
Spread the frosting evenly over one cake layer, place the second layer on top, and then frost the top and sides. You can also use a piping bag with a star tip to create decorative patterns.
Optionally, garnish the cake with sprinkles or fresh strawberries.