Egg, Dairy and Nut Free Vanilla Cake

For the Cake

1 1/2 C all purpose flour

1 C sugar

1 tsp baking soda

1/2 tsp salt

1/2 C oil (vegetable or canola)

1 tsp vanilla extract

1 Tbsp rice vinegar

1 C rice milk

Preheat oven to 350 degrees.  In a large mixing bowl mix together sugar, oil, vanilla and rice vinegar.  In a separate bowl mix flour, baking soda and salt.  Alternate adding the flour mixture and the rice milk to the mixer beginning and ending with rice milk.  Beat to just combine.  This recipe makes 12 cupcakes, 24 mini cupcakes or 1 eight inch round cake pan.  Bake 20-25 minutes or until golden brown.

For the Icing

In a pinch or to be cheap I use Pillsbury Vanilla Funfetti Frosting.  It has no dairy in it.  If I really want to make a tasty frosting this is what I do:

1 C Earth Balance 

3-5 C powdered sugar

1/2 C rice milk

1 tsp vanilla extract.

With a mixer on low speed combine Earth Balance, sugar (1 cup at a time until you like the consistency), rice milk and vanilla extract.