Continuing with the vegan baking theme that's been happening, I baked this cake for Rich's dad's birthday this past weekend. I'll admit, it was from a box but I did make it my own by doctoring it and the canned frosting! So really, it's a boxed cake...made from scratch. Shh!
Did you know that there are egg-less, dairy-less cake mixes out there that won't cost you an arm and a leg? For this cake, I used Betty Crocker's Rainbow Chip along with an extender (to fill my cake pans higher). I frosted this cake with Duncan Hines Home Style Chocolate Frosting, mixed with vegan chocolate butter cream. While there's nothing "home style" about Duncan Hines' frosting, it adds a certain chocolate-y-ness you can't get from regular vegan butter creams. It must be the shortening, corn syrup and other ingredients we don't want to read about or can't pronounce! Rich is fine with products that state "may contain" as long as it's not actually in the ingredients list. Make sure the vegan you're baking for is too if you're going to go the boxed/canned route! :)