1/2 c dairy free butter
1 1/4 c granulated sugar
2 1/4 c ap flour
1 tbs baking powder
1/2 tsp salt
2 eggs
1/2 c water
3/4 cup non dairy milk
2 tsp vanilla
Preheat oven to 350°. Grease and flour 2 9" inch cake pans, and set aside.
In the bowl of a stand mixer, cream, dairy-free butter, and sugar for 4 to 5 minutes until lighter in color and fluffy. Slowly add in the eggs and mix until combined.
Add all remaining ingredients except flour, and thoroughly mix. Lastly, add in the flour slowly folding it in, or mixing at a low speed until throughly combined. Over mixing will result in a denser cake.
Split batter between prepared pans. Bake for approx 22-28 minutes until cakes are sponges to the touch and a toothpick when inserted comes out clean.
Cool in the pan for about 10-15 minutes then flip out onto a cooling rack to cool completely before frosting.
Frost with icing of your choice!
Comments