4/5 of our family is lactose intolerant, so we are mostly dairy free. I try to make as many recipes without dairy as I can, so we can all enjoy the same treats! This recipe was an easy fix with dairy free butter and cashew milk!
2 1/4 cups flour
2 1/4 teaspoons baking powder
3/4 cup non dairy butter, soft but not melty
1 1/2 cup sugar
1 1/2 teaspoons vanilla
1 cup cashew milk
Preheat to 350F and prepare your cake pans. I always spray my pans, line them with parchment paper and then spray them again.
Tip: I get a perfect fit for the parchment paper by tracing the pan with a pencil over the paper and then cutting it out.
Cream the butter and sugar and then add the eggs and vanilla.
Whisk the flour and baking powder in a separate bowl.
Then alternate adding the flour mixture and the cashew milk to the butter mixture until it’s all mixed in together.
I made three 8″ layers and baked them for 30 minutes.
Let them cool before you frost them!