For the four 8″ cakes:
4 1/2 c. plant milk (I used soy)
3 tbsp white vinegar
6 c. all-purpose flour
3 c. cane sugar (or white sugar)
3 tsp sea salt
2 tsp baking soda
2 tbsp baking powder
1 1/2 c. oil (I use canola or veg)
1/4 c. + 3 tbsp vanilla
3/4 c. mini dairy-free chocolate chips

For the vanilla buttercream:
1 c. vegan butter (room temperature)
1 c. vegetable shortening (room temperature…and if you don’t have any, more vegan butter will work)
6 c. icing sugar
6 tbsp plant milk (I used soy)
2 tbsp vanilla
1/2 tsp sea salt

For the chocolate chip cookie dough buttercream:
1 c. vegan butter (room temperature) (I used Earth Balance)
1/2 c. vegetable shortening (room temperature)
3/4 c. light brown sugar
1 c. flour
5 c. icing sugar
1/4 c. + 2 tbsp plant milk
3 tsp vanilla
1/2 c. mini dairy-free chocolate chips

For the chocolate chip cookies / cookie dough:
1/2 c. vegan butter (room temperature) (*updated – so sorry!)
1 c. cane or white sugar
1 c. brown sugar
2 tbsp vanilla
1/2 c. plant milk (I used soy)
1 1/2 c. all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp sea salt
1 c. mini dairy-free chocolate chips

For the ganache:
3/4 c. (153g) chocolate chips (I used 58% dark chocolate)
1/2 c. (115g) plant milk (I used soy)