Ingredients

• 1 1/4 cups Unsweetened Non Dairy Milk
• 2 teaspoons Apple Cider Vinegar
• 1/2 cup Aquafaba
• 1/2 cup Vegan Butter, softened to room temperature
• 1/2 cup Canola Oil
• 1 1/2 cups Sugar
• 1 tablespoon Vanilla Extract
• 3 cups All Purpose Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Salt
• Vegan Vanilla Frosting

Directions

1. Preheat the oven to 350F; prepare two 8 inch round cake pans with parchment paper and oil
2. Vegan Buttermilk: combine the non dairy milk and apple cider vinegar; stir slightly then set aside
3. Aquafaba: pour the liquid from a can of chickpeas into a small bowl; whisk well for one minute until foamy and light
4. Use an electric hand mixer with a paddle attachment to cream together the softened vegan butter, canola oil and sugar until creamy and combined
5. Measure out 1/2 cup of the aquafaba; add it to the bowl along with vanilla extract; mix until well combined
6. In a separate bowl whisk together the flour, baking powder and salt
7. Using the mixer on low speed, alternate adding the flour mixture and vegan buttermilk; mix until just combined after each time; the batter should be smooth but don’t overmix
8. Pour the cake batter evenly into prepared pans; bake for 30-35 minutes until edges are golden brown and a toothpick comes out clean
9. Allow the cakes to cool in the pans for 15 minutes then invert onto a cooling rack; allow to cool completely before frosting
10. Frost with desired frosting or Vegan Vanilla Frosting!