To make your cake, you’ll need to add a couple of ingredients to the mix:
1 1/2 c plant-based milk
I feel pretty confident in saying I’ve tried a lot of plant-based milks that are currently available. Here are my top choices:
- Chobani Extra Creamy Oat Milk (my absolute favorite!)
- Extra creamy oat milk (any brand)
- Oat milk (any brand)
- Soy milk
- Almond milk
1 c vegetable oil
Most of the time I use regular, store brand vegetable oil. Canola oil works great if you need something without soy.
After you’ve baked your beautiful cake (or cupcakes), you’re going to need some type of frosting!
Rach’s Dairy-Free Buttercream
Nothing is better than home made buttercream!
Or store bought icing
If you don’t have time to make your own, there are several commercial icings that are vegan friendly:
Betty Crocker Rich and Creamy Vanilla Frosting
Pillsbury Chocolate Fudge Frosting
Pillsbury Vanilla Frosting
…and more!
Just whip it in a stand mixer or with a hand mixer for a couple of minutes. This will make it fluffier and easier to work with.
Some of these “may contain milk.” This generally means that milk is not an ingredient in the frosting, but it was processed on shared equipment so there’s a risk of cross-contamination and therefore not safe for someone with an allergy. Remember to always check ingredient labels to ensure the recipe hasn’t changed.