For this recipe, I used flax eggs as a substitute, which is a great option if you’re simply out of eggs! In a large bowl, combine all the wet ingredients and mix well by hand. In another bowl, mix the dry ingredients. Gradually incorporate the dry ingredients into the wet mixture. I strongly recommend using only organic ingredients for this recipe.

Preheat your oven to 350 degrees. Dust two 8-inch cake pans with oil and flour of your choice. If you’re using flax eggs, prepare them; otherwise, whisk three eggs and make the cake batter. Bake the cake for 45 minutes until it turns golden brown. To check if it’s done, poke the cake with a toothpick to see if it comes out dry. Let the cake sit in the oven for at least 15 minutes before removing it. Then, place it on a cooling rack. While the cake is baking, prepare the frosting and set it inside the refrigerator until the cake is cool about 2 hours.

In a mixer add butter and shortening at medium speed, until blended then add powdered sugar and vanilla. Add water as needed, you may need a spoonful or two of water to get it the consistency needed.