Vanilla cake with raspberry frosting (vegan)

This delicious cake is really easy to make and the raspberries lend it their vivid flavor and color!

Ingredients

Dry ingredients

- 3 cups (organic) flour

- 1 1/2 cups (organic) sugar

- 1 Tablespoon baking powder

- 1 teaspoon baking soda

- a pinch of sea salt

Wet ingredients 

- 2 cups organic (unsweetened vanilla) almond milk

- 1 Tablespoon apple cider vinegar

- 1/2 cup extra light olive oil

- 1/4 cup applesauce

- 1 Tablespoon vanilla extract

Raspberry frosting

- 1 cup vegan butter (or non-hydrogenated margarine)

- 2 cups icing sugar

- 1/2 cup frozen raspberries

- 1 teaspoon vanilla extract

To decorate

- frozen (or fresh) raspberries

- shredded coconut (optional)

- chocolate shavings (optional)

Preheat the oven at 350F.

In a medium bowl, combine the almond milk with the vinegar and allow to sit for a few minutes (while you prepare the dry ingredients), then mix in remaining wet ingredients. 

In a large bowl, combine dry ingredients.

Add wet ingredients to the dry ones and whisk to combine.

Line the bottom of two 8 (or 9) inch springform pans with parchment paper and oil the sides. Equally distribute the batter between the pans and bake at 350F for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before frosting.

Place the raspberries in a food processor (or blender) and pulse until a fine texture is obtained. Using a stand mixer (or a heavy-duty hand mixer), beat the vegan butter until soft then gradually incorporate the icing sugar. Continue mixing until light and fluffy, then add in the raspberries and the vanilla extract.

Place one cake layer on a cake stand or a platter and spread with half of the raspberry frosting. Add the other cake layer followed by remaining frosting. Decorate with raspberries and other toppings of your choice.