*OIL OPTIONS: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the cake, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water. Substitute vegan products in the frosting or use your favorite vegan frosting recipe.
MAKE IT DAIRY FREE: Choose non-dairy milk (I used almond milk) or water. Substitute dairy-free products in the frosting or use your favorite dairy-free frosting recipe.
MAKE IT EGG FREE: Replace the eggs with flax eggs.
MAKE IT GLUTEN FREE: Bob’s Red Mill’s gluten-free blend works well here. Do not substitute coconut flour (it’s never a suitable substitute for other flours).
recipe credit @ cookieandkate.com