CAKE

2 1/2 cups all purpose flour
1 1/2 cups raw cane sugar/coconut sugar
1 1/2 cups almond milk
1/2 cup dairy free butter
1/2 cup unsweetened applesauce
2 tsp baking soda/bicarbonate soda
2 tsp apple cider vinegar
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt

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ICING

2 1/2 cups powdered sugar
1/2 cup dairy free butter
2 tbsp almond milk
1/2 tsp vanilla extract
1 drop of ginger EO
1 drop of cinnamon EO
1 drop of cardamom EO

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METHOD

1. Preheat oven to 175 C/350 F.

2. Combine flour, baking soda, baking powder, and salt in a large bowl and set aside.

3. In a separate bowl, cream butter and sugar together; add milk, applesauce, vinegar, and vanilla to that bowl and stir to combine.

4. Combine wet and dry ingredients and stir until everything is mixed together, being careful not to over-stir.

5. Grease two 8″ cake pans with coconut oil and then pour batter evenly into pans.

6. Bake cakes for 35-40 minutes, or until a toothpick comes out clean.

Once cakes are done, let cool for 10 minutes before carefully transferring them onto a cooling rack. Wait until cakes are completely cool before icing them.

For the icing: cream powdered sugar and butter together; add milk, vanilla and oils to the bowl and mix with an electric mixer until everything is smooth.

To assemble: Once the cakes have cooked, remove the “dome” from the base cake so that the top is flat for layering. Next, ice the top of the flat-top cake using a generous amount of icing and then place a second cake overtop, using the icing as glue to hold them together. Last, ice the top and sides of the cake.

Cut and enjoy!

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