Egg-Free and Dairy-Free Yellow Cake

Instructions

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1. - Preheat oven to 350F. Prepare two 8 in. round aluminum pans with parchment paper and vegetable pan spray.
2. - Puree silken tofu in food processor or blender.
3. - In large bowl, stir together flour, baking powder and salt. Set aside.
4. - In large bowl, beat plant-based butter and sugar with electric mixer until light and fluffy. Add pureed tofu and vanilla; mix well.
5. - Add flour mixture alternately with almond milk, beating well after each addition. Continue beating one minute. Divide evenly into prepared pans; smooth tops.
6. - Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes on cooling rack; remove from pan and remove parchment paper from bottoms of cakes. Cool completely before filling and icing.