CAKE INGREDIENTS

1 1/4 cups unsweetened non-dairy milk
2 teaspoons apple cider vinegar
1/2 cup aquafaba
1/2 cup vegan butter, softened to room temperature
1/2 cup canola oil, or melted coconut oil
1 1/2 cups sugar
1 tablespoon vanilla extract
3 cups cake flour OR all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

CAKE METHOD

1.Preheat the oven to 350 degrees F and prepare four 6” cake pans by lining the bottom with parchment paper and spraying well with oil.
2.Make the Vegan Buttermilk: Combine the non-dairy milk and apple cider vinegar. Stir, then set aside.
3.Make the Aquafaba: Pour the liquid from a can of chickpeas into a small-medium bowl. Whisk well for a minute, until foamy and light. This will act similar to eggs.
4.Using an electric mixer with a paddle attachment, cream together the softened vegan butter, canola oil and sugar until creamy and well combined.
5.Measure out 1/2 cup of the aquafaba, and add it to the bowl, along with the vanilla extract. Beat until well combined.
6.In a separate bowl, whisk together the flour, baking powder and salt.
7.Using the mixer on low speed, alternate adding the flour mixture and vegan buttermilk, mixing until just combined after each time. The batter should be fairly smooth (a few lumps are okay), avoid over-mixing.
8.Pour the cake batter evenly into the prepared pans, and bake for 30-35 minutes, until the edges are golden brown, the surface looks and feels set, and a toothpick comes out mostly clean, with no wet batter.
9.Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting.
10.Frost with toasted coconut and Brother’s Bond Bourbon icing!


ICING INGREDIENTS

1/2 cup vegan butter
1/2 tsp vanilla extract
2.5 – 3 cups sifted organic powdered sugar (ensure vegan-friendly as needed)
3-4 Tbsp full fat coconut milk or other dairy-free milk (optional // we prefer coconut)
1 cup shredded sweetened coconut (lightly toasted in the oven)
1/2 cup Brother’s Bond Bourbon

ICING METHOD

1. Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy – about 1 minute. Then add vanilla and mix once more to combine.
2. Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
3. Once your icing has come together you can now add the toasted coconut, mix until combined. Then add your Brother’s Bond Bourbon for a perfect finish!