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Measure and weigh out all ingredients. Preheat the oven to 350F. The sheet cake version is found in the notes section. Grease two 4” cake pans with cooking oil, and line them with parchment paper. To prep the vegan buttermilk: if you’re not using the dairy free drinkable yogurt, combine the unsweetened dairy free milk with the apple cider vinegar.
You can also easily make this vegan dessert naturally gluten free as well by swapping in gluten free 1:1 baking flour or oat flour! These mini cakes are the perfect treat for birthdays, graduations, tea parties (sort of reminds me of the Mad Hatter for some reason ha!), bridal showers, baby showers, and more.
There are a few different ways to make mini cakes: either with 4″ cake pans or baked as a large sheet cake and molded with a large (3-4″) cookie cutter. Either way works well! I personally prefer to the 4″ cake pans, and I then make only two layers, but you can use a 3″ cookie cutter, and make three layers.
To make rich vegan chocolate frosting, start by beating softened dairy-free margarine. Add confectioners’ sugar, baking cocoa and vanilla extract and continue to beat until frosting is silky smooth. Frost the cake.
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