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White Vanilla Dairy-Free Cake

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INGREDIENTS

  • 3 cups all-purpose flour (360 g)

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup dairy-free butter (2 sticks) at room temperature (Country Crock plant-based butter works well)

  • 2 cups granulated sugar (400 g)

  • 4 large eggs, at room temperature

  • 1 cup coconut milk, at room temperature and stirred

  • 2 teaspoons vanilla extract

DIRECTIONS

  1. Prepare two 8" or 9" round cake pans by greasing (using dairy-free butter) and flouring. Preheat oven to 350 degrees F.

  2. Mix together flour, baking powder and salt. Set aside.

  3. In large mixing bowl, beat dairy-free butter until soft and smooth. Add sugar and beat until light and smooth. Add eggs, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.

  4. With the mixer on low speed, alternately add the flour mixture and coconut milk, beginning and ending with flour. Stir in the vanilla.

  5. Divide the batter evenly between the pans. Smooth the batter level. Bake 30-35 minutes, or just until a cake tester comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Invert cakes onto wire rack and remove pans. Cool completely before frosting.

  6. Recipe can also be used to make 24 cupcakes. Bake 16-20 minutes or until a cake tester comes out clean.

Submitted by Julia Miller