Ingredients:

1 tablespoon milk

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 round 8 inch pans. Sift the flour and salt together and set aside.

Cream butter and sugar until light and fluffy. Add eggs and mix well. *Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into two 8-inch pans.

Bake at 325 degrees F (165 degrees C) for about 30 minutes, or until toothpick inserted into cake comes out clean. Cool cake completely before icing.

To make the White Velvet Cream Cheese Icing: Beat shortening and cream cheese together. Gradually beat in confectioners sugar. Add milk until a frosting is formed. (Add more milk if necessary.)

vegetable cooking spray

Directions:

Preheat over to 350 F, or 180 C. Combine first 4 ingredients in a large bowl. Mix together last four ingredients in another bowl and sift together well.

Add the dry mixture to the liquid and mix well with a hand mixer until its smooth and perfect with no lumps. Let stand 5 minutes.

Pour into baking pan after you’ve sprayed it. Do not worry about air bubbles, they will settle on their own..

Bake about 35-40 minutes or until a wooden pick comes out clean, the cake springs back, and tops are slightly golden.

Frost with your favorite icing for the perfect vegan wedding cake!

Vegan wedding cakes are just as good as non vegan cakes, and nine times out of ten people cannot tell the difference. This makes a vegan wedding cake ideal for your wedding, even if most of the guests are not vegan themselves! l