Preheat your oven to 350 degrees. Take two 9-inch cake pans, coat with oil and flour to prevent sticking, and set aside.

Take your stand mixer fitted with the paddle attachment and mix the sugar, vegan butter, and oil for about 5 minutes. Add your vinegar, salt, baking powder/soda, and vanilla extract and mix until combined. Now add the flour and vegan milk and mix until incorporated.

Pour evenly into the two prepared cake pans. Cook for 35- 40 minutes, checking for doneness with a toothpick. Do not overbake. Let sit in the pan for 10 minutes before moving to a cooling rack. This is a really moist cake; I like to take my cooling cakes and place them in the freezer for about 20 minutes so that when I spread the frosting, the cake doesn't break off into it.

Make frosting by taking the whisk attachment with the stand-up mixer and combining all frosting ingredients. Mix for a few minutes until light and fluffy.

To ensemble cake, place a layer on the desired serving dish, then place a layer of frosting on one cake, then place the other cake on top of that layer and frost the sides and top as desired.