Vanilla Cake With Lemon Buttercream Frosting

Dry:
1 big handful of flour
1 handful of organic sugar
1 teaspoon baking soda
1 small dash of salt

Wet:

1 handful of coconut milk
1 small handful of canola oil
1 tablespoon vanilla bean paste or add vanilla extract to taste starting with 1/2 teaspoon or whatever suits your fancy
1/2 teaspoon apple cider vinegar or white vinegar

Mix the dry ingredients together first, then eyeball the wet ingredients as you pour, in the order that they're listed. You may want to before you add the vinegar, fold the wet and dry together to see if it's going to be moist enough. It should be slightly less moist than batter for brownies from a box, but closer towards that consistency than the consistency of pizza dough. If you're confident in the moistness, go ahead and add the vinegar and lightly mix. DO NOT OVERMIX - you'll get dense cake.

Now, microwave it for about 45 seconds, then check on it, and keep checking on it in 15-30 second intervals until it looks done.

Frosting:

3 1/2 tablespoons of Earth Balance vegan butter
1 enormous handful of powdered sugar (probably about 3/4 cup powdered sugar)
1 small dash of vanilla
1 dash of lemon extract, to taste

First, beat the butter til it's fluffy, then add the powdered sugar. Beat together. It should form little balls, then you keep beating til it's smooth. Then add your vanilla and lemon extract and beat again.

Now, spread frosting on cake and thank me. :)