For my brother’s birthday I made him a two layer cake. He is fine with eating vegan baked goodies so I kept it vegan so that Kirk and I could enjoy a bit as well (on a side note many goodies give him migraines, my vegan friendly ones don’t). For the frosting I cheated and used a vanilla frosting kit I had on hand that I had picked up at Trader Joe’s. I used a stick of Earth Balance instead of butter in it. Easy to whip up!
The silken tofu gives a very moist cake.
- 3 cups all-purpose flour
2½ tsp baking powder
½ tsp kosher salt
1½ cups granulated sugar
1 stick Earth Balance buttery stick
½ cup soft silken tofu, blended smooth
2 tsp pure vanilla extract
1½ cups unsweetened almond milk
Preheat the oven to 350° and spray two 8″ or 9″ round cake pans with cooking spray.
Sift the flour, baking powder and salt together in a small bowl.
In a stand mixer bowl cream the sugar and buttery stick together until light and fluffy, add in the tofu and vanilla, beating in.
Add in the flour and beat, while slowly adding the almond milk, until a smooth batter.
Divide the batter between the two pans, smooth out and bake for 30 to 45 minutes or until a toothpick comes out clean. (Longer baking time for the 8″)
Let cool and then turn over to remove, let finish cooling on a wire rack.
Decorate as desired.
Makes one two-layer cake.
PS: I did strawberry preserves in the middle with vanilla frosting!