I made some changes to the original recipe. I don’t like artificial coloring, so I switched it to “beet sugar” which has a dark red color (my sister sent it to me from Germany, I just cannot resist using it!). I also used half avocado oil and half grape seed oil to replace the canola oil. I also used whole-wheat flour, and it turned out fine. Oh, and the most important thing was I ran out of cocoa powder so… But look at how dark it is without chocolate! Thanks to the sugar beet syrup and the darker granular sugar I used.
Then I figured that I had only a little soy milk left, so I added a little less than 1/4 cup of soy milk to my buttercream, and instead of vegan butter, I used coconut oil, which gives it a more flavor. I also substitute the vanilla with almond extract, smells good!
One thing that I did not like was… Because I added more soy milk than I needed, my buttercream was more… Liquidy than I wanted it, so, it was fine if I wanted a gravy-saucey-icing look, but I guess it would not really be a buttercream frosting cake.
It turned out well. The discoloration that happened to this blogger didn’t happen to me, but again, I am using different coloring and ingredients.
I got the almond extract idea from this blogger:
More recipe variations & results from others: