Chocolate Coconut Buttercream + Box Cake

Okay, so cake from a box doesn't actually need any need instructions beyond, you know, the box. This post is really just here to sing the praises of coconut oil and silken tofu eggs in veganizing this kind of recipe, and give me an excuse to post the buttercream.

1 box 365 brand g-f white cake mix
¼ cup coconut butter
¼ cup dairy-free margarine
¼ cup silken tofu
¾ cup non-dairy milk
1 tsp vanilla extract

Place the coco butter and marg in a large mixing bowl and let soften. In a blender, combine the milk and tofu and blend until smooth and without lumps. Add the vanilla extract to the milk mixture. Beat the coco butter and marg with a mixer and incorporate the cake mix while continuously beating. Add the milk mixture and mix until well incorporated. Pour batter into a 9" round cake pan and bake at 350 for 30 minutes or until inside is tested to be dry. Let cool in the pan for ten minutes, then turn onto a rack to cool completely.

The cake doesn't do much in the way of rising, but it's considerably moist and delicious, especially topped with:

chocolate coconut buttercream

¼ cup coconut butter
¼ cup dairy-free margarine
½ cup cocoa powder
2 ½ cups powdered sugar
1/3 cup to ½ cup non-dairy milk (see below)

Place the coco butter and marg in a large mixing bowl and let soften. Whisk in the cocoa powder until smooth, then alternate the sugar and milk until completely incorporated. For a thicker frosting, use the lesser amount of non-dairy milk - if making a thinner frosting, it should be drizzled over the top of the cake before it has cooled completely. For thicker frosting, cake should be cooled completely before frosting top and sides. This recipe makes a decent amount of extra frosting, which is a good excuse to make cupcakes or eat it straight from the bowl. (Or you could always just halve the recipe.)