1-Preheat the oven: Start by preheating your oven to 350°F (175°C) and greasing two 8-inch cake pans or lining them with parchment paper for easy release. This step sets the stage for a smooth baking process, and I promise, it’s as straightforward as it sounds.

2-Whip up the cake batter: whisking the dry ingredients 3 cups all-purpose flour, 1 3/4 cups cane sugar, 2 1/2 teaspoons baking soda, and 1/8 teaspoon fine sea salt in a large bowl. In another bowl, mix the wet ingredients: 1 1/2 cups almond milk, 3/4 cup avocado oil, 1/4 cup lemon juice, and 1 teaspoon vanilla extract. Gently combine the wet and dry mixtures until smooth, avoiding overmixing to keep the cake light and fluffy.

3-Divide the batter: Now, divide the batter evenly into two bowls. Take about 1/2 cup from one bowl and add it to the other; the larger portion is your vanilla batter. To the smaller portion, mix in 1/3 cup cookie butter and 2 1/2 tablespoons almond milk until fully blended that’s your cookie butter batter! For a cinnamon bread variation that pairs well, check out our related recipe. This is where the magic happens, creating those beautiful swirls.

4-Layer the batters and bake: Layer the batters in each pan by pouring 1/3 cup vanilla batter in the center, then 1/4 cup cookie butter batter on top, and repeat, alternating until you finish with vanilla batter. No need to swirl it naturally marbles as it bakes! Pop them in the oven for 20-25 minutes, rotating halfway for even baking. Once done, cool in the pans for 10 minutes, then move to a wire rack. Hey, don’t forget to chill the cakes in the fridge for a few hours before frosting; it makes assembly a breeze and ensures that perfect texture.

5-Prepare and assemble the frosting: beat 6 tablespoons vegan butter, 2 tablespoons vegetable shortening, and 2 tablespoons cookie butter in a mixer until creamy. Add 3 cups sifted powdered sugar on low speed, then beat on medium-high for 1-2 minutes. Mix in 1 teaspoon vanilla extract and 1-2 tablespoons almond milk as needed for the right consistency. To assemble, place one chilled cake on a plate, pipe a frosting ring around the edge, spread 1/4 to 1/3 cup cookie butter inside, add the second layer, frost the whole thing, press on 1/2 cup cookie crumbs for the sides, and top with swirls and a few cookies. Wow, isn’t that easier than you thought?