Perfect vanilla cake. This cake is so moist with great texture and flavor. Frost with any flavor icing you choose.  

• 1 cup unsweetened almond milk 
• 2 teaspoons apple cider vinegar
• 2½ cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda 
• 1 teaspoon salt
• ½ cup vegan butter, melted
• 1¼ cups sugar
• 1 cup plain yogurt, soy or coconut milk
• 1½ teaspoons vanilla
• Butter Frosting or Chocolate Butter Frosting  

Preheat oven to 375°F (190°C). This recipe makes one 9”×9” cake or one dozen cupcakes. To make stacked cake see Hint below. Spray with cooking oil to prepare pans or use cupcake liners.  Combine milk with vinegar and set aside. In medium bowl combine flour, baking powder, baking soda and salt. In a large bowl, cream the butter and sugar together. Add the milk mixture, yogurt, and vanilla. Then combine with flour mixture and beat until mixed.  Fill pan or cupcake liners half-way and cook for 25-30 minutes or until toothpick comes out clean when inserted in the middle of cake. Let cool before icing.

Hints:

Hide treats inside muffins or cupcakes such as fruit jams or chunks of ripe summer fruit. Fill muffin cup half-way and dab jam in the center of each cup. Then add more batter to conceal jam or fruit.

To make a stacked cake, use three to four cake pans and make thin layers. If the layers are too thick, cake has difficulty cooking through to the center.