*If you’re making the vegan fondant Elsa, Ana, and Olaf, I recommend making those first before you begin the cake.

Vegan Vanilla Cake:

1. Preheat the oven to 350F and grease three 8″ cake pans with olive or coconut oil and line with parchment paper.
2. Add apple cider vinegar to unsweetened coconut/almond milk and set aside.
3. In a large bowl, whisk together flour, sugar baking powder, baking soda and sea salt. Set aside.
4. In a medium bowl, add dairy free milk and apple cider vinegar mixture, coconut oil, applesauce, and vanilla together. Mix until thoroughly combined.
5. Pour wet ingredients into dry and stir until there are no more clumps of batter. If your cake batter looks a little dry, you can add in by the tablespoon a little more coconut or almond milk.
6. Divid the batter evenly into the cake pans.
7. Place cake pans into the oven and bake for 27-30 minutes, or until the toothpick comes out clean.
8. Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Vegan Vanilla Buttercream:

1. When ready to frost the cakes, add vegan butter to a large bowl and beat together with a hand mixer.
2. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.
3. Add in vanilla and 2-4 tablespoons of coconut/almond milk and continue to beat until desired texture.
4. Use about half of the frosting to frost the middle layers of the cake and create a crumb coat as the first layer of frosting. This includes just a scraping of icing around the sides of the cake to lock in any crumbs. Place the cake into the fridge to chill while you create the colors for the sides of the cake.
5. Divide the frosting into 3 bowls. One bowl is for the pink frosting, one for the blue, and one will remain white. Mix in the colors accordingly.
6. To frost the cake, use an offset spatula or spoon to add large spoonfuls of pink frosting to the sides at random around the cake. Then fill in the spaces with the blue frosting. Use a bench scraper to gently blend the colors. Then use any remaining pink and blue frosting to create swoops around the cake sides with the back of your spoon.
7. Use the white frosting to frost the top of the cake. Then place the cake back into the fridge to set for 20 minutes.

Vegan Fondant:

1. If you’re making the fondant as cake decorations, I recommend doing this first. In a microwave safe bowl, heat the marshmallows and water until melted (in 30 second intervals- it takes me about two intervals, so 1 minute total). 
2. Once melted, add in 2 cups sifted powdered sugar (this is important as you don’t want clumps in your fondant) and carefully use a spoon to mix the powdered sugar into the fondant. It won’t mix fully, but just enough so that it’s beginning the process of integrating. 
3. Grease a clean surface and your hands generously with the shortening or coconut oil. Place the fondant onto the surface, and add the remaining powdered sugar. Continue to grease your hands generously to prevent the fondant from sticking to you while kneading. Knead until the powdered sugar is fully incorporated into the fondant.
4. Divide the fondant into various sections and add food coloring as you desire. I recommend working on one character at a time. Alternatively, you can roll out the fondant and use fondant stamps to create snowflakes, etc.

Vegan White Chocolate Christmas Trees:

1. Line a baking sheet with parchment paper and make sure you have about 6 toothpicks or dowels and 3 piping bags
2. In a microwave safe bowl, melt the white chocolate in intervals of 30 seconds, stirring in between each interval. You don’t want the chocolate melted fully in the microwave. After the second round, you should be able to stir the chocolate and melt it fully in the bowl.
3. Separate the white chocolate into 3 bowls: one for pink, one for blue, and one for white. Spoon the plain white chocolate into a piping bag, cut the end of the piping bag, and pipe snowflakes onto the parchment paper.
4. Then mix in the pink food coloring to one bowl and the blue to another. Fill another piping bag with pink white chocolate, snip the end, and pipe in a zig zag over the down to create a Christmas tree. Repeat for two more dowels, varying the size of the trees. Then repeat the same process for the blue white chocolate.
5. Place the baking sheet into the freezer to set for 15 minutes.
6. Decorate your Frozen cake as you’d like!