Preheat the oven as per package instructions based on pan size and color. In this example I am making mini cupcakes (I had enough extra to make two small 6” round cakes.

In a 1 cup measuring cup, add your soy milk. Then measure out 2 tablespoons of white vinegar and mix into the soy milk. Set aside and allow to curdle.

In a small microwave safe dish, melt 1/4 cup vegan butter and set aside to cool slightly.

In a large mixing bowl, add your package of dry cake mix, the curdled soy milk/ faux buttermilk, and water. Next mix in your slightly cooled butter and mix all the ingredients together really well. Like REALLY well. 1-2 minutes constantly stirring, giving them more of a dense quality (don’t worry, due to the nature of this recipe being eggless, the cake will not be dense and is still light and fluffy!)

Line the pan or grease the pan you are using and distribute the batter evenly, or as per package instructions.

Bake as per package instructions. Allow to cool and add frosting once cooled.