So, when my Mom was alive she always baked wonderful cakes and pies for every holiday.
Well it's Easter Sunday and I've decided to bake a cake.
Vegan yellow cake with chocolate frosting
For the Cake
1/2 c. soy margarine
1 1/2 c. plus 1 tsp. white granulated sugar
8 oz. vegan sour cream
1 1/2 tsp. vanilla
1/4 c. egg replacer whisked with 1/3 c. warm water until foamy
2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. full fat coconut milk
Preheat over to 350°F. Cream butter and sugar until fluffy. Add sour cream, vanilla, egg replacer and coconut milk. Blend until smooth and creamy.
In a separate bowl combine all dry ingredients. Slowly incorporate the dry ingredients into the wet until thoroughly blended and smooth.
Coat two 9 inch round cake pans with butter, then flour. Divide the batter evenly between the two pans and bake for 25 - 30 minutes, or until golden brown. Allow the cakes to cool thoroughly before frosting.
For the Frosting
2 c. powdered sugar
1/4 c. soy margarine, softened
1/4 c. plain soymilk (I used the left over coconut milk from the cake)
3/4 c. pure cocoa powder
1/2 t. vanilla
With a mixer blend all ingredients in a bowl until smooth and creamy. I've found that when frosting a cake if I put a dollop of frosting on the plate underneath the first layer that it will not slide.