Despite the streak of awesomeness that accompanied my special day, it wouldn’t have been a birthday celebration without cake (or pie, if you’re Thom). So I’m here to share the recipe for the best (seriously) (no, really) vegan yellow cake with chocolate frosting – and if you’re skeptical, I’ve got about 20 people who can back me up on that claim. I’m also here to tell you about HOW AWESOME IT IS when you finally work up the courage to get all of your random groups of friends together in 400 square feet of living space; the entrepreneurs, the ones who just moved from Ohio, the feminists, the ones who don’t drink, the bacon eaters, the ones with big people jobs, the ones who don’t have jobs – you get the picture. For a long time I hesitated amalgamating all of these people because, well, it seemed like a recipe for disaster. And I don’t know about you, but I’m not a fan of disasters.
I trucked through the final day of celebration just fine until about 8PM when we settled into our seats at the show. After 30 minutes of waiting patiently, Sigur Rós came on and the voice of one thousand angels sang me into a 15 minute slumber. Which leads me to believe that maybe the secret to getting tiny humans to sleep is to play them ambient post rock instead of lullabies. Because if that shit can knock out a grown woman – upright in an uncomfortable plastic chair, at a concert – I’m pretty sure it’ll soothe a milk drunk babe into evening hibernation.
YELLOW BIRTHDAY CAKE WITH CREAMY CHOCOLATE FROSTING
1 cup minus 1 tbsp non-GMO soy milk
1 tbsp apple cider vinegar
1 1/2 cups unbleached cake flour
1/2 tsp fine sea salt
3/4 tsp baking powder
1/2 tsp baking soda
Small pinch ground turmeric, for color
3/4 cup cane sugar
6 tbsp non-GMO canola oil
1 1/2 tsp pure vanilla extract
1/4 tsp pure almond extract
1 cup vegan butter
1/2 cup non-hydrogenated shortening
1/4 cup non-dairy milk
2 tsp pure vanilla extract
2 1/2 cups powdered cane sugar
3/4 cup cacao powderPreheat oven to 350˚F. Line two 6″ spring form pans with parchment paper; set aside. In a small mixing bowl, stir together the milk and vinegar; set aside for 10 minutes. In another small mixing bowl, sift together the flour, starch, salt, baking powder, baking soda, and turmeric; set aside. In a large mixing bowl, combine the oil, sugar, and extracts. When the buttermilk has formed, alternate between mixing the flour and buttermilk into the sugar mixture in halves. Add the flour first, then the buttermilk. Once all of the flour has been added (but you’re still left with 1/2 of the buttermilk) whisk the crap out of the mixture until most of the clumps have disappeared. (Don’t whisk too much or else you’ll overwork the gluten.) Whisk in the remaining buttermilk.Divide the batter between the prepared pans and bake at 350˚F for 24-26 minutes, or until a toothpick comes out clean. Allow the cakes to cool in their pans for about 15 minutes, then transfer to a wire rack. Once the layers have cooled, cover with plastic and refrigerate until you’re ready to frost (cold cakes are easier to frost).While the cakes are cooling, prepare the frosting by creaming the butter, shortening, milk, and vanilla extract on high speed until fluffy. Sift in the powdered sugar, 1/2 cup at a time, and mix until fluffy. If you’re going to pipe the frosting on the cake, you’re going to want something a bit thicker. If you’re just going to spread it on, add a tablespoon or two of non-dairy milk and beat until fluffy. Cover the frosting until ready to use.To ice the cake, line a cake stand (or plate) with four pieces of parchment paper that overlap at the ends; set aside. Remove the cake layers from the freezer (level if needed) and place one of the layers in the middle of the prepared cake stand. Spread 1/2 cup of frosting onto the top of the cake, then sandwich with the second layer. Spread about 3/4 cup of frosting on the top of the cake and smooth it out to cover the cake with a light crumb coat. Refrigerate the cake for 45 minutes, until the frosting is solid. Once solid, spread the remaining frosting onto the cake. I like to do a second coat, covering the cake completely, then I refrigerate it for 30 minutes. Once the icing is hard, I use the remaining frosting to cover the cake and use the back of a spoon to create the appearance of a messy cake. Cover cake with plastic until ready to consume. Cake will keep for 3-4 days.
Yield: 6-8 slices