*I usually reach for 2% milk for the cake recipe (although nonfat and whole may be used), but for Emma’s dairy-free cupcakes we used unsweetened vanilla almond milk with excellent results. I feel fairly certain that soymilk, coconut milk (the carton kind, not canned), cashew milk or one of the blends (like Silk’s almond-coconut milk) would work well, too. I’d choose an unsweetened variety (although sweetened wouldn’t be a deal breaker), vanilla or plain as preferred.
**When using Earth’s Balance instead of butter, I find the frosting to be slightly looser at first. If necessary, refrigerate it to firm it to desired frosting consistency, about 30 minutes or so.
Advance prep tip: Frosting may be prepared up to several days in advance, covered with a piece of plastic wrap pressed onto the surface and refrigerated. Before spreading, bring the frosting to room temperature and give it a good stir.
Make as a cake: The batter can be poured into 2 (9-inch) greased cake pans and baked at 350 degrees F for 25-30 minutes or until just cooked through the center. Cool the cake in the pans for 10-15 minutes and then remove to baking racks and cool completely before frosting.
The batter would work with a 9×13 pan as well; baking time would be somewhat longer.