-
1
Position a rack in the center of the oven and preheat the oven to 350F.
-
2
Lightly grease three 8-inch round cake pans with canola oil and line with parchment paper.
-
3
In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
-
4
In another small bowl, make buttermilk by combining the coconut milk and cider vinegar.
-
5
In a large mixing bowl, mix together the baking mix, baking powder, baking soda, and xanthan gum.
-
6
In the bowl of a stand mixer, beat the sugar and shortening until they are light and fluffy.
-
7
Then blend in the flaxseed mixture and the vanilla.
-
8
Alternately stir in the dry ingredients and the buttermilk mixture, starting and ending with the dry ingredients.
-
9
Pour the batter into the prepared pans and smooth it out with a knife or spatula.
-
10
Bake the cakes for 25 minutes, or until the tops are golden and a toothpick inserted in the centers comes out clean.
-
11
Let the cakes cool completely in the pans on a cooling rack.
-
12
Turn the cake layers out and frost the tops of each layer with the frosting.
-
13
Transfer 1 layer to a serving plate and stack the other layers on top.
-
14
Frost the sides of the cake.
-
15
Store the frosted cake, covered and refrigerated, for up to 3 days.
