Vegan & Gluten-Free Birthday Cake

Directions

1. Preheat the oven to 350°F and grease two 8” cake pans. (I love how easy If You Care pans are.)
2. Whisk the oat milk and apple cider vinegar together in a large bowl and let sit for 5 minutes. This mimics the buttermilk from traditional cake recipes.
3. In another bowl, combine the almond flour, oat flour, potato starch, corn starch, sugar, baking soda, baking powder, and salt.
4. Add the applesauce and vanilla paste to the oat milk and whisk to combine. Pour the liquid mixture into the dry ingredients and mix together until smooth.
5. Divide the batter into the two cake pans and bake for 30 to 40 minutes, until the cake springs back when you press it. Remove the cakes from the oven and let cool completely on a wire rack.
6. While the cake cools, make the icing. Add the softened earth balance to the bowl of a stand mixer fitted with a paddle attachment and beat on medium until smooth.
7. Mix in the vanilla and salt. Add the powdered sugar one cup at a time, beating on medium until well combined. Mix in the cocoa powder until smooth. It may look a little grainy at this point, that’s ok!
8. Add the oat milk to the mixer and beat well to combine. The icing should become smooth and shiny.
9. When the cake has cooled completely, spread the icing over one layer, then stack the second layer on top and cover the cake with the icing. Decorate with your favorite sprinkles.