Vanilla cake



For the Vanilla Cake
2 tablespoons apple cider vinegar
2 cups soy milk or other vegan milk (480mL), room temperature
2 cups brown sugar (400g)
3 cups all-purpose flour (360g)
2 teaspoons baking soda (10g)
1 teaspoon sea salt (2.8g)
⅔ cup vegan butter melted and cooled (150g)
1 tablespoon vanilla extract
For the Whipped Buttercream Frosting
3-3 1/2 cups powdered sugar
1 cup vegan butter softened
1 teaspoons vanilla extract
1 tablespoons vegan milk add more if needed
1/4 teaspoons sea salt only if using unsalted butter


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