This is the first installment of a series we like to call “Amanda Cooks, Kori Eats.” The topic is pretty self-explanatory.
Recently, I came across this recipe on a blog I enjoy, Joy the Baker. Two things prompted the cooking of this cake: 1) Kori and I both share a love of root beer floats, and 2) next week is the beginning of Cake Month (aka Cake-tatorship) in the office.
I followed the recipe pretty much to the T, but with one twist: I edited the recipe to make it completely vegan. Yes, VEGAN. And it’s scrumptious!
I substituted 1/2 cup of vegan yogurt for the eggs and soy margarine for butter. I also had to use 70% cocoa for the frosting, instead of 60%, so I think it turned out a tad more bitter than it should be, but it’s still quite tasty!