White Cake with White Butter Cream Frosting

This cake first made its appearance on Thanksgiving a few days ago, with its friend my Pumpkin Cream Cheese Roll. But, it seems, it developed a small fan base of its own, with a few commenters showing interest in it, and Robyn from Girl on Raw requested the recipe. So, the cake that four-year-old JK practically ate single-handedly now has her own show! On holidays and other special days, once a cake is sliced, or any dessert that we have has been "started," I let my family have a piece after every meal, so that's why some of our desserts don't make it past day two. I think the cake and frosting have just the right amount of sweetness, and I think I actually could have put a bit more between the layers than I did. I'm always wondering if I'll have enough to spread around, so I tend to skimp in the middle, but I'm not going to do that anymore!

White Cake with White Butter Cream Frosting

Oh, that pumpkin dessert thinks it has it going on, but it needs to watch out for...the caped crusading cake!!

White Cake with White Butter Cream Frosting
Ingredients:

Cake:

2 and 1/2 cups cake flour
1 and 1/2 cups vegan or raw sugar
1 Tbs. baking powder
1 tsp. salt
1/2 cup shortening
1 cup soy milk -- UPDATE:  I now add a total of two cups soy milk
1 tsp. vanilla extract
1 Tbs. EnerG Egg Replacer
4 Tbs. water

Frosting:

1/2 cup vegan margarine, room temperature
1/8 tsp. salt
3 and 3/4 cups powdered sugar
1 tsp. vanilla extract
3 Tbs. soy milk

Directions:

For the cake: Preheat oven to 350 degrees. Spray two round cake pans with an oil spray, and lightly flour their bottoms. Set aside. In a medium bowl, whisk together the cake flour, sugar, baking powder and salt. In a large bowl, cream the shortening to soften it completely. In a small bowl or mug, whisk together the Egg Replacer and water. Alternate the flour mixture and the milk into the shortening, beating with a mixer on medium speed. With the last addition of milk, add the Egg Replacer mixture and the vanilla extract. Beat for three minutes, until completely smooth. Divide between the two cake pans, and bake for 30 minutes, (UPDATE: I now bake for 35 minutes) or until a toothpick inserted comes out clean. Cool for fifteen minutes in their pans on a cooling rack. Then carefully invert the cakes out onto the rack to finish cooling.

For the frosting: When the cakes have completely cooled, prepare the frosting. In a medium bowl, cream together the margarine and salt. Starting on low speed and working up to medium, beat in the powdered sugar. Add the vanilla extract and the soy milk, and beat on medium speed for three to five minutes, until the mixture is creamy and smooth. Makes enough frosting for one double layer cake. Feeds five hungry vegans for a couple of days.