Red Meat Allergy Friendly Vegan Confetti Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Red Meat Allergy Friendly Vegan Confetti Cake

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups dairy free milk
1 tbsp apple cider vinegar
1 cup organic cane sugar
½ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract
⅓ cup rainbow sprinkles (vegan, jimmies-style)

For the frosting

1 cup vegan butter, softened
3 ½ cups powdered sugar, sifted
3 tbsp dairy free milk
1 ½ tsp vanilla extract
1 pinch salt

For serving

2 tbsp rainbow sprinkles, for decorating (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2
Combine the dairy free milk and apple cider vinegar in a large bowl or measuring cup and stir briefly. Let stand for 5 minutes until slightly curdled — this is your vegan buttermilk.

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Red Meat Allergy Friendly Vegan Confetti Cake

Red Meat Allergy Friendly Vegan Confetti Cake | Fig App