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Preheat the oven to 350 degrees. In a small pot melt the coconut oil on low heat.
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Mix the vinegar with the plant-based milk to make the vegan buttercream.
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Mix together ground flax seeds and water to make the vegan egg substitute.
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Mix all the dry ingredients together.
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Mix all the wet ingredients together.
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Grease and flour two cake tins.
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Mix the wet ingredients into the dry ingredients and make sure it’s well combined so that there are no lumps!
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Pour the cake mixture into the cake tins, making sure to divide the mixture equally between the two tins. Place in the oven and bake for 30-35 minutes.
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While the cake is baking, place the vegan cream cheese and vanilla into a large mixing bowl.
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Slowly add the powdered sugar one cup at a time, until the desired sweetness and consistency is achieved. To make a firmer frosting, place the mixture in the fridge for at least 15 minutes.
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When the cakes are done baking, remove from the oven and leave out to cool for 20 minutes before removing them from the cake tins.
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Remove the cakes from the cake tins and carefully place on a cooling rack to cool.
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When the cakes are cool to the touch, assemble the cake and frost with the cream cheese frosting.