Daisy Fondant Cake
Ingredients
Dry
- 3 cups all purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- pinch of salt
Wet
- 2 cups soy milk
- 1 cup canola oil
- 1/4 cup white vinegar
- 1.5 tablespoons imitation white vanilla extract
Frosting
- 1 cup non-hydrogenated vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon white imitation vanilla etract
- 3 tablespoons soy milk
Instructions
- Preheat oven to 350C. Mix all dry ingredients in a large bowl. Mix all wet ingredients in a medium bowl.
- Combine wet and dry ingredients until just combined. Grease 3 8-inch round cake pans, and line bottoms with parchment paper (cut some out of your parchment roll).
- Pour batter into the pans and bake until an inserted toothpick comes out clean, about 35 minutes.
- Cool cake, and coat with a crumb coat of frosting. Coat a thin layer, a thick layer will make the fondant going over it bumpy.
- Cover cake with fondant and decorate, following the directions outlined in the rest of the blog post.
Notes
Recipe makes a 3-layer 8 inch round cake
Cake recipe was adapted from Chloe Coscarelli's book, Chloe's vegan desserts
Cake recipe was adapted from Chloe Coscarelli's book, Chloe's vegan desserts