Step 1

Preheat your oven to 350°F and grease & parchment line your cake pan(s)

Step 2

Combine the softened vegan butter with the coconut oil and granulated sugar and mix on high speed with the paddle attachment for 3-5 minutes until light and fluffy, be sure to scrape the bottom & sides of the bowl from time to time.

Step 3

Combine the yogurt with the plant milk (or if just using plant milk) and extracts and set it aside.

Step 4

Combine the aquafaba with the cornstarch and whisk together so there are no lumps, it will get slightly frothy too, this is good.

Step 5

Once the butter mixture is creamed, add the aquafaba/cornstarch to it and change the attachment to the whisk attachment, whip on high speed to emulsify & the mixture will get very silky and smooth

Step 6

Meanwhile sift the flour with the salt and baking powder and add 1/3 of that to the creamed mixture, blend just until combined then add half of the yogurt mixture

Step 7

Blend just until combined then add another 1/3 of the dry ingredients and then the remaining liquid and last the remaining dry ingredients.

Step 8

Be sure to scrape the sides & bottom of the bowl and whip it on high for 10 seconds to blend well.

Step 9

Divide the batter evenly between your pans if you are making layers versus the 1 single 8" x 8" pan and bake immediately in the preheated oven that has been set to 350°F

Step 10

After the first 10 minutes lower the temperature to 300° and bake for a total of 30-35 minutes or when a toothpick inserted into the center comes out clean.

Step 11

Cool in the pans and the turn them out onto a cooling rack to cool completely before icing with your choice of icings & fillings