Rich, moist, and chock full of that delicious caramel flavour - if you love brown sugar, you're going to love this cake.
3 cups of whole grain spelt flour (wheat will do as well)
1 tbsp baking powder
1/2 tsp sea salt
2 2/3 cups dark brown sugar
1 cup vegan "butter" substitute
1/3 cup soy milk whipped with 3 tbsp tapioca starch
2 tsp vanilla extract
1 cup soy milk made sour with 2 tsp apple cider vinegar
Preheat your oven to 350 F. Prepare two 9" round cake pans by greasing & flouring or lining with parchment.
Sift the flour, baking powder and salt together in a large bowl. In another bowl, cream the brown sugar with the 'butter', then add the 1st soy milk + starch mixture and vanilla. Beat to combine. Alternately add the the flour and soy milk + apple cider vinegar to this mixture, beginning & ending with the dry ingredients. Beat until just combined, then pour into prepared pans. Bake for 35 - 40 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool in their pans for 15 minutes, then run a knife around the edge and invert onto a wire rack. Cool completely before frosting.
1 cup vegan "butter" sub
1 cup brown sugar
1/4 cup soy milk
2 cups icing sugar
Melt butter. Add brown sugar and stir until it begins to boil. Add the soy milk and stir constantly until it returns to a boil. Stop stirring and let bubble for 3 - 5 minutes. Remove from heat and allow to cool to room temperature. Transfer to a mixing bowl and beat in the icing sugar 1/2 cup at a time, stopping when it becomes the consistancy you desire.
Makes enough to frost & fill two 9" round layer cakes.