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MILK FREE Cake Recipe

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Foxy:
Ladies-  My friend has a baby boy with milk allergy.  She needs a milk free recipe.  Can you help me help her?  Thanks!

hk:
I have a ton of them.  Does she want a particular flavor?  Let me know and I'll post something.  You can also search on here for vegan cake recipes - I've posted some in the past.  I highly recommend Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz.  I turn the cupcake recipes into cakes of all sizes all the time.  I THINK she could also do Cherrybrook Kitchen Mixes.  I'm not dealing with a dairy allergy, but I think they are safe. 

Foxy:
HK-  She is very excited to know that you can help her and the baby!  She said she wants a vanilla cake with vanilla icing.  Thanks again! 

hk:
Here you go.   Hope your friend and the baby love the cake!

Vegan Vanilla Cupcakes

Ingredients
 1 cup soy milk (or whatever your friend uses)
 1 tsp. apple cider vinegar 
 1¼ cups all-purpose flour 
 2 Tbsp. cornstarch 
 ¾ tsp. baking powder 
 ½ tsp. baking soda 
 ¼ tsp. salt
1/3 cup canola oil 
 ¾ cup sugar 
 2 tsp. vanilla extract 

Directions:
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes.
Whisk together the soy milk mixture, oil, sugar and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Vegan Buttercream Frosting

Ingredients:
 ½ cup shortening 
 ½ cup margarine 
 3½ cups confectioners’ sugar
 1½ tsp. vanilla extract 
 ¼ cup plain soy milk or soy creamer 

Directions:
Beat the shortening and margarine together until fluffy. Add the sugar and beat for 2 more minutes. Add the vanilla and soy milk and beat for another 3 minutes or until fluffy.

Foxy:
Thanks hk! 

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