Milk-free, Egg-free, Soy-free vanilla cake with vanilla frosting

Since we have Milk, Egg and Soy allergies in the family, we've been making a lot of vegan recipes. These taste delicious and work really well. The lack of egg seems to make a difference to the texture, with vegan waffles and pancakes in particular being more brittle than their egg-y counterparts. I've never baked a vegan cake before, and I must confess, based on my experience with eating vegan cakes at cafes, I was expecting either something slightly dry or too wet, viz, I was expecting the result to also have a different texture than regular cake. This cake was NOT at all what I was expecting. I am absolutely amazed by how ridiculously delicious it was. I got the recipe from here and made some modifications.

Cake Ingredients

• 1 + 3/4 cups Flour
• 1 cup Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Oatley ikaffe
• 2 tsp Vanilla Extract
• 1/3 cup Vegetable oil
• 1 Tbsp Vinegar (I used white wine vinegar)

Frosting

• 450g Powdered Sugar (I used Florsocker)
• 3 Tbsp Vegan Butter (room temp)
• 4 Tbsp Oatley ikaffe
• 2 tsp Vanilla Extract

Steps

1. Turn on the oven at 180 C.
2. For the cake, sift the flour into a bowl and then add the rest of the dry ingredients-- Sugar, baking soda and salt into the flour
3. Add in all the liquid ingredients at the same time and used the whisk on my standing mixer to blend them all together
4. Grease two round foil pans with coconut oil and then split the batter between them.
5. I baked the cakes for 30 minutes. I tested them to make sure they were cooked through but both times I've made this cake, 30 minutes has been plenty.
6. For the frosting, I just threw all the ingredients into a bowl and then used the whisk on my standing mixer to blend them together. First use the lowest speed and then and then crank it up. 
7. Make sure the butter is completely blended.
8. Once the cake layers have cooled, frost them 
9. Serve with berries! We've tried this with strawberries and it is delicious!