2 1/2 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 Tablespoons of Crackd, The No-Egg Egg
3/4 cup neutral oil like canola or you can use plant-based butter sticks slightly softened
1 1/2 cups unsweetened soy milk, coconut, or almond milk
1 1/2 teaspoons apple cider vinegar

Note: Double recipe for a dramatic 4-layer cake (as pictured)

VEGAN BUTTERCREAM FROSTING

INGREDIENTS:

Two sticks of vegan butter softened at room temp, not melted.
2 ½ cups of powdered sugar
3 Tablespoons of non-dairy milk (for creamier texture use a full fat variety, we prefer oat milk but soy works just fine)
2 tablespoons of pure Vanilla extract

Note: Again, double recipe for a dramatic 4-layer cake (as pictured)

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METHOD FOR CAKE

Preheat the oven to 350 degrees Fahrenheit and spray two 8-9 inch cake pans with oil. Tip, place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.
To the same bowl, pour in the oil, soy milk, apple cider vinegar, Crackd, and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. Fold in 1/2 cup sprinkles.
Divide the batter evenly between the cake pans and bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean.
Let the cakes cool in the pans for about 15 minutes, then carefully pop them out and place on a cooling rack. Be sure to allow the cakes to cool completely before frosting. If you are in a rush you can put them in the refrigerator to speed up the cooling process.
Prepare a batch of vegan vanilla frosting. Once the cakes have cooled, frost as desired and top with more sprinkles.

METHOD FOR VEGAN BUTTERCREAM FROSTING

In a large bowl (I use my stand mixer with paddle attachment), beat the softened butter until smooth.
Gradually add the powdered sugar, a cup at a time, mixing on low then increasing to medium speed.
Scrape the sides and bottom of the bowl as needed. Add 2 tablespoons of milk and the vanilla. Beat on medium speed for about 4 minutes until well combined, fluffy and creamy. To prevent air bubbles, don’t beat on high speed and don’t use the whisk attachment.
Add a little more milk if needed. If the frosting seems runny, add additional powdered sugar until the desired consistency is reached.

Enjoy!

CRACKD FUNFETTI CAKE