Vegan Vanilla Cake - inspired by a recipe on wilton.com

Ingredients for cake:

1 T vanilla extract
3.5 cups flour
1 T baking powder
1 cup vegan margarine (softened)
1 t salt
2 cups sugar
1 cup cashew milk (or whatever other vegan milk you have on hand)
1 cup silken tofu or regular tofu but if you use regular tofu, you will have to add 1/2 cup of the liquid it's in
1 cup vegan butter
​
Method:
 Preheat oven to 350ºF. Prepare two 8 in. round aluminum pans or 1 large cake pan with parchment paper and vegetable pan spray. Puree silken tofu in food processor or blender. 
In large bowl, stir together flour, baking powder and salt. Set aside. In large bowl, beat vegan buttery spread and sugar with electric mixer until light and fluffy. Add pureed tofu and vanilla; mix well. Add flour mixture alternately with almond milk, beating well after each addition. Continue beating one minute. Divide evenly into prepared pans if using two or put entire mix in the large cake pan; smooth tops. 
Bake 70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling grid; remove from pan and remove parchment paper from bottoms of cakes. Cool completely before filling and icing.

Buttercream frosting

Ingredients:

1 teaspoon vanilla extract
1/2 cup shortening 
1/2 cup vegan margerine
4 cups sifted confectioners' sugar
2 T cashew milk (or whatever you have on hand

Method:

​Cream together the shortening and margarine. Add the sugar and mix. Add the vanilla extract and the cashew milk.