Preheat oven to 350 degrees F. Spray two 8 inch round cake pans with non-stick spray and line with parchment paper.
Combine the non-dairy milk and the apple cider vinegar together and set aside.
Using a mixer, cream together the softened vegan butter, canola oil and sugar together until light and airy,
Add the Rodelle Vanilla paste to the mixture and combine.
In a sperate bowl, combine the flour, baking powder and salt and whisk together.
Alternate adding the flour mixture and the non-dairy milk mixture to the creamed mixture while mixing on low speed.
The batter should be mixed until smooth after each addition.
Once well combine, divide the batter between the two prepared cake pans and bake 30-35 minutes or until a toothpick inserted into the center of the cake is clean when removed.
Allow the cakes to cool for 15 minutes in the cake pans. They can then be inverted onto a cooling rack to cool completely.
While cakes cool, make the vanilla bean frosting.
Using a mixer, cream together vegan butter, Rodelle Vanilla Paste and 10x sugar for several minutes, scraping down the sides of the bowl periodically.
Add non dairy milk if needed to create a creamy whipped frosting.
Frost the cakes once they are cool by first icing the top of one cake that has been placed on a cake platter or stand, and sandwiching the other cake on top.
Finish by frosting the exterior of the stacked cakes. Decorate as desired.
This recipe was created for Rodelle by Phil Stepler, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.
