vanilla cake

Ingredients

2 cups milk

1½ tbsp apple cider vinegar

⅔ cup coconut oil, melted

1½ tbsp vanilla extract

3 cups all-purpose flour

1½ cups granulated sugar

1 tbsp baking powder

1 tsp baking soda

½ tsp salt

Instructions

1. Grease two 8-inch round cake pans with oil and line the bottom with a cut-out round piece of parchment paper. Preheat the oven to 350°F.

2. Add the milk and vinegar to a medium bowl. Mix and set aside. (The mixture will start to curdle, creating buttermilk.)

3. Meanwhile, place a sieve over a large bowl and sift through all of the dry ingredients. Mix, and then create a shallow well in the middle.

4. Returning to the medium bowl, add the melted coconut oil and vanilla extract.

5. Transfer this mixture into the bowl with the dry ingredients, and mix until just combined.

6. Divide the batter between the two cake pans. Give the pans a gentle tap on the counter to release any air bubbles.

7. Bake the cakes on the middle rack of the preheated oven for 33 to 35 minutes, or until golden and a thin wooden skewer inserted into the centre comes out clean.

8. Meanwhile, make the frosting of choice. (I like to use vanilla buttercream or whipped cream.)

9. When the cakes are done, remove them from the oven and let them cool for 10 minutes in the cake pan before transferring to a cooling rack to let them cool off completely.

10. Level your cakes with a serrated knife to create a flat surface for even stacking of the cakes on top of each other.

11. Spread roughly 1 cup of frosting/whipped cream on the first cake, then place the second cake on top. Proceed to frost the entire cake with the remaining frosting. (and add desired decorative designs and/or toppings)

12. Enjoy!