I Just Made The Perfect Cake To Transition Us From Summer To

i just made the perfect cake to transition us from summer to multip img 0 b57dacdb

I just made the perfect cake to transition us from summer to fall!
It has all the flavors you love from a spiced cake with the delicate notes of vanilla. You have to try this vegan Spiced Vanilla Cake! Here is how to make it?
You need:
1 1/4 cups soy milk (or any other non dairy milk)
1 tablespoon of apple cider vinegar
Juice from a can of chickpeas
1/2 cup melted coconut oil
1/2 cup vegetable oil
2 tablespoons of vanilla extract
1 teaspoon of almond extract
1 throughly mashed banana
1 1/2 cups brown sugar
3 cups of flour
2 tablespoons baking powder
3 tablespoons arrowroot starch
1/2 teaspoon salt
1/4 teaspoon cinnamon

For the frosting:
1 cup coconut oil
3 cups of powdered sugar
3 tablespoons soy milk (or any other non dairy milk)
2 teaspoons of vanilla extract

To make, preheat oven to 350 f. Prepare a 9×9 inch baking tray by lining it with parchment paper. Next, strain the juice out of a can of chickpeas. Save the chickpeas for later! Now, add the juice to a bowl with the brown sugar and beat for 5 minutes with a electric hand mixer. This mixture should be a marshmallowy texture. Set aside. Next, add all of the wet ingredients into a bowl and mix well. Then, add all of the dry ingredients into a bowl and whisk well. Now, combine the wet with the dry ingredients. Once that is combined, fold in the aquafaba brown sugar mixture. Put the batter in the lined tray and bake for 45 minutes or until it’s cooked through and golden brown. Once your cake is fully cooled it’s time to make the frosting!!!!!!! Add all of your ingredients into a bowl except the powdered sugar. Use your electric hand mixer to cream all the ingredients together. Continue mixing and add the powdered sugar one 1/2 at a time. Now, frost your cake as you like. I added sprinkles to my cake but, you can use whatever topping you want! Enjoy!
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