Nickel Allergy Friendly Dairy Free Yellow Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Dairy Free Yellow Cake

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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2 ½ tsp baking powder
½ tsp salt
1 cup dairy free butter, softened to room temperature
1 ¾ cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup oat milk, room temperature
1 tbsp apple cider vinegar

For the frosting

1 cup dairy free butter, softened to room temperature
3 ½ cups powdered sugar, sifted
3 tbsp oat milk
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with dairy free butter or cooking spray, line the bottoms with parchment paper, and grease the parchment.
2
In a small bowl or measuring cup, stir together the oat milk and apple cider vinegar and set aside for 5 minutes until slightly curdled.

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