Directions

For the Double Rainbow Cake/Cupcakes

1. Preheat the oven to 350 degrees and grease cake pan or line a cupcake tray with liners.

2. In a small bowl add in the plant milk and vinegar, let sit 5 minutes.

3. In a medium bowl add in the Double Rainbow Cake mix and create a well in the center.

4. To the plant milk, add in the oil and mix, then pour into the well of the dry ingredients and whisk well to combine.

5. Pour into baking pan or equally into cupcake liners.

6. For a double layer 6" or single layer 8” cake, bake in preheated oven for 25-30 minutes. For cupcakes, fill 3/4 full and bake for 18-20 minutes.

For the Individual Mug Cake

1. Measure out ¼ cup + 1 ½ tbsp (60 grams) of cake mix into a large microwave-safe mug.

2. To the mug, add 3 tbsp of non dairy milk and 1 tbsp of neutral oil. Mix well with a fork.

3. Microwave for 1 minute, 20 seconds (in a 1000 watt microwave). Let sit for one minute after baking.

4. Top with icing, melted chocolate, or enjoy as-is!

For the Fluffy Buttercream Frosting

1. With a stand mixer or electric beaters, beat the vegan butter for 30 seconds, scrape down the sides, then beat another 30 seconds.

2. From the Fluffy Buttercream Frosting mix, remove the sprinkle package and save it for decorating later. Add in half the mix and beat until combined. Start on low then work up to high.

3. Add the remaining mix, 1/2 tbsp water and beat again until combined and fluffy (about 1 minute).