Have Your Cake And Eat It Vegan Style

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees celsius)
2. Sift the flour into a mixing bowl.
3. Add the sugar, baking soda and salt and mix together.
4. Add the soy milk, vanilla, olive oil and vinegar and whisk it in.
5. Grease two 7 inch round cake tins with coconut oil and cut parchment paper into circles to fit the bottoms and then divide the mixture evenly between them.
6. Bake for 30 minutes.
7. Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.
8. Move to a cooling rack to cool completely.
9. Prepare your frosting.
10. Add the powdered sugar, vegan butter, vanilla and soy milk.
11. Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.
12. If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more soy milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
13. When your cake is completely cool, add frosting to the top of one of the layers.
14. Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.
15. Decorate with fresh strawberries and serve right away.
16. If you’re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn’t get soggy.