THE URBEN LIFE
For The Cake – 2 ½ cups all-purpose flour – 2 teaspoons baking powder – ½ teaspoon baking soda – ¼ teaspoon salt – 1 ¾ cups refrigerated coconut milk – 1 ½ cups sugar – ⅓ cup canola oil – 2 tablespoons apple cider vinegar – 1 teaspoon vanilla extract For The Frosting – 1 cup dairy-free butter softened – 3 cups powdered sugar – ⅓ cup cocoa powder – 2 teaspoons vanilla extract
Whisk together dry ingredients in a large mixing bowl. In a separate bowl, stir together wet ingredients.
Once combined, transfer wet ingredients into dry ingredients and stir until just combined.
Pour the batter into 2 greased 9-inch baking pans. Bake at 350°F for 30-35 minutes or until cooked through.
To make the frosting, beat the dairy-free butter. Add remaining ingredients and continue to mix until frosting is smooth. Frost and decorate your cake!
Want cupcakes instead? Use this same recipe to yield 24 cupcakes! Simply reduce the baking time to 15-20 mins.
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