Make the buttermilk
1 cup unsweetened soy milk
1tbsp freshly squeezed lemon juice
Combine and let sit for 10 minutes
For the cake:
1 cup strong white bread flour
1 cup all-purpose flour
¼ cup powdered sugar, you can use any sugar but if you use coconut sugar or brown sugar, the cake will not be as white
½ cup sugar of your choice, I used Maple Syrup
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ cup non-dairy yoghurt, I used plain, unsweetened Coconut yoghurt
1 cup buttermilk
¾ cup coconut oil
½ tsp vanilla extract
Preheat oven to 350F. Prepare a baking pan. I used the @nordicwareusa Rose Bundt Pan but you can use 3x6 inch, or 2x8 inch or a 8x9 inch cake pan.
Set aside. In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients. Gently fold the mixture with a spatula to incorporate.
Slowly pour the batter into prepared pan. Tap gently against the counter to release bubbles.
Bake for 40 – 45 minutes or until a toothpick inserted into the wet center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack.
Invert cake onto a rack and let cool completely.