The best damn vegan vanilla cake accented perfectly with cereal and layered with delicious vanilla coconut whipped cream!
Preheat oven to 350 degrees. In a small bowl, mix together the almond milk and apple cider vinegar. Let sit while you start the rest of the cake so it thickens a bit.
In a large mixing bowl, cream together the vegan butter, sugar and vanilla until nice and fluffy and light.
In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda and salt.
Add the dry ingredients and almond milk mixture to the butter and sugar mixture, alternating, adding a little of each at a time. Beat together until everything is fully combined, don't over mix.
Crush 1 cup of the cereal, and leave one cup whole. Stir both cups of cereal into the cake batter.
Line 2 cake pans that are 7 or 9 inch with parchment paper. Spray the sides with non stick spray. Pour half of the batter into each pan. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
Let cool completely. Then make the coconut whipped cream. Add the chilled coconut cream(just the thick part, not the liquid) to a large mixing bowl. Whip on high with either a hand mixer or in a stand mixer. Once it starts to thicken, add the powdered sugar, start with a cup and add more if you want it sweeter. Then add the vanilla and salt. Continue to whip until it forms stiff peaks. It may take a few minutes.
Once the cake is cool, flip one layer out on to a serving platter. Top that with half the coconut cream. Place the other layer of cake on top of that, then top with the remaining coconut cream. Add more crushed cereal on top if you want. Serve!
You can place the pans of cake in the fridge or freezer once they are done to speed up the cooling process.