Step 1: In a large bowl, cream the margarine using a hand mixer. Add the confectioners’ sugar, vanilla extract, and soymilk and mix with hand mixer on medium speed until thoroughly combined. The icing should be stiff.
Step 2: Spread a generous layer of icing on the top of one of the cakes, then place the other cake on top of the first iced layer. Spread a thin layer of icing on top of the second layer and all around the sides. Don’t worry about getting crumbs mixed up with the icing.
Step 3: Put the cake and the leftover icing in the refrigerator for about 10–15 minutes. This will allow the icing on the cake to harden to a thin glaze, enabling you to finish icing the cake without crumbs getting mixed in.
Step 4: Take the icing and the cake out of the refrigerator and finish icing the cake.
Source: “Chocolate Layer Cake“ and “Vanilla Sugar Icing” from Simple Recipes for Joy: More Than 200 Delicious Vegan Recipes by Sharon Gannon, copyright 2014 by Sharon Gannon. Used by permission of Penguin Books, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. All rights reserved.