Vegan vanilla cake

This recipe is a good alternative for vegans or those who want to sustain from eating dairy and eggs.
This vanilla cake is moist and will melt in your mouth if baked correctly.
Serve with the frosting of your choice. I will provide a basic butter cream recipe below.

Vegan Vanilla Cake

3 cups flour
1 TBS baking powder
1/2 tsp salt
1 Cup of vegan butter
2 cups sugar (regular or vegan)
1 cup of plain soy yogurt
2 teaspoon vanilla extract
1 cup soy milk (plain)

Preheat oven to 350 degrees

Whisk together flour, baking powder, and salt in a medium bowl, set aside.
Combine butter and sugar, beat until pale and fluffy, about 2 minutes. Add soy yogurt. Mix well. Add vanilla. Beat in flour mixture in threes alternating batches with the soy milk. Begin and end with the flour mixture. Scrape down sides of the bowl. Fills 2 9 inch cake pans.
Bake 20 to 25 minutes. Let cool in pan for anout 5 minutes, then turn onto wire racks.
Frost and decorate as desired.
This cake batter also makes great cupcakes.

Serve this cake to your friends and they will keep coming back for more.

Butter Cream Frosting

3 1/2 cups of powdered sugar (No need to sift if using bowl mixer)
1 cup vegan butter ( buttery flavor)
1 tsp vanilla extract.
2 to 4 TBS of soy milk

In the bowl of an electric mixer, beat the sugar, butter, and vanilla extract on low speed. Add milk bit by bit until the mixture has reached a spreadable consistency.
Makes about three cups.

*The frosting can be tinted with food coloring to create a fun design for any cake or cupcakes.