Moist Vanilla Cake

Directions

1. 1
   Position a rack in the center of the oven and preheat the oven to 350F.
2. 2
   Lightly grease three 8-inch round cake pans with canola oil and line with parchment paper.
3. 3
   In a small bowl, combine the water and flaxseed meal and allow to thicken for 3 to 5 minutes.
4. 4
   In another small bowl, make buttermilk by combining the coconut milk and cider vinegar.
5. 5
   In a large mixing bowl, mix together the baking mix, baking powder, baking soda, and xanthan gum.
6. 6
   In the bowl of a stand mixer, beat the sugar and shortening until they are light and fluffy.
7. 7
   Then blend in the flaxseed mixture and the vanilla.
8. 8
   Alternately stir in the dry ingredients and the buttermilk mixture, starting and ending with the dry ingredients.
9. 9
   Pour the batter into the prepared pans and smooth it out with a knife or spatula.
10. 10
    Bake the cakes for 25 minutes, or until the tops are golden and a toothpick inserted in the centers comes out clean.
11. 11
    Let the cakes cool completely in the pans on a cooling rack.
12. 12
    Turn the cake layers out and frost the tops of each layer with the frosting.
13. 13
    Transfer 1 layer to a serving plate and stack the other layers on top.
14. 14
    Frost the sides of the cake.
15. 15
    Store the frosted cake, covered and refrigerated, for up to 3 days.