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1
Preheat the oven to 350F.
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2
Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little flour mix.
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3
Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
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4
Set aside.
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5
Combine the vegan yogurt and lemon juice.
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6
Set aside.
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7
In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute, then add the sugar, egg replacer, and vanilla.
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8
Beat on medium speed until light and fluffy, about 2 minutes.
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9
Add the flour mixture in three batches, alternating with the yogurt, beginning and ending with the flour mixture.
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10
Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
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11
Divide the batter evenly between the pans, smoothing down the surface with a frosting spatula.
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12
Bake in the center of the oven for about 33 minutes, or until golden and a skewer inserted into the center of a cake comes out clean.
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13
Rotate the pans halfway through the baking time.
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14
Transfer the pans to a cooling rack.
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15
Let cool in the pans for 30 minutes.
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16
Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely.
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17
Repeat with the other cake.
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18
Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level, if necessary.
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19
Frost.
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20
Once the frosting has set, store covered.
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21
For a deeper yellow hue, add 1 teaspoon yellow food coloring before you add the flour mixture.
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22
Try Seelect Natural Yellow Food Coloring, which is made with turmeric.
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23
See Resources, page 177.
