Sponge Cake

1: Warm up almond milk and lemon juice in a small pan until it curdles.

2: In a stand mixer, cream vegan butter and sugar until light and fluffy. In a separate bowl, combine all dry ingredients.

3: Once the butter is light, add the milk mixture in thirds, alternating with the dry ingredients. Do not overmix.

4: Separate 2-3 tbsp of batter, add food coloring, mix, and pipe into your design.

5: Bake the cake for 15-20 minutes until a toothpick comes out clean. Let it cool.

6: For the whipped cream filling, whip vegan whipped cream, icing sugar, and vanilla paste until stiff peaks form. Serve right away!