MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Yellow Cake With Chocolate Frosting
Categories: Cakes
Yield: 12 Servings

2 tb Apple cider vinegar (30 ml)
2 c Soy milk (480 ml);
- room temperature
2 c Brown sugar or cane sugar
- (400 g)
3/4 c Vegan butter (170 g);
- melted & cooled
1/4 c Neutral oil; (60 ml)
1 tb Vanilla extract (15 ml)
3 c All-purpose flour (360 g)
2 ts Baking soda (10 g)
1 ts Fine sea salt (6 g)
1/4 ts Ground turmeric (0.5 g)
1 Batch chocolate frosting
Rainbow sprinkles

Preparation time: 20 minutes
Cooking time: 30 minutes

This vegan yellow cake recipe deserves a place in your baking
rotation! Get ready to dive into two layers of moist, tender,
golden-yellow cake filled and frosted with silky chocolate
buttercream.

Preheat the oven to 350?F (175?C).

Grease two 8" (20 cm) round cake pans and line the bottoms with
parchment paper. This helps prevent the cakes from sticking and makes
them easier to remove after baking.

In a large mixing bowl or measuring jug, combine the soy milk and
apple cider vinegar.

Stir briefly and let the mixture sit for 5 to 10 minutes. It will
begin to curdle slightly, creating a vegan buttermilk that helps keep
the cake soft and tender.

Add the brown sugar, melted vegan butter, neutral oil, and vanilla
extract to the buttermilk mixture. Whisk until the sugar is mostly
dissolved and the mixture looks smooth and evenly combined.

In a separate large bowl, whisk together the flour, baking soda,
salt, and turmeric until evenly distributed.The turmeric adds a
subtle yellow colour and does not noticeably affect the flavour.

Pour the wet ingredients into the bowl with the dry ingredients. Whisk
gently just until no dry flour remains. The batter should look
smooth, but avoid overmixing, as this can make the cake less tender.

Divide the batter evenly between the prepared cake pans. Smooth the
tops with a spatula.

Bake for 30 to 35 minutes, or until the tops spring back lightly when
touched and a toothpick inserted into the centre comes out clean or
with a few moist crumbs.

Place the pans on a wire rack and let the cakes cool for about
15 minutes.

Carefully run a knife around the edges, remove the cakes from the
pans, peel off the parchment paper, and allow them to cool completely
on the rack before frosting.

Once the cakes are completely cool, place one layer on a serving
plate.

Spread a layer of chocolate frosting over the top.

Place the second cake layer on top and frost the top and sides of the
cake.

Decorate with rainbow sprinkles before serving.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/vegan-yellow-cake/>

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