2 1/2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
Egg Replacer ( Equivalent of 5 large eggs )
3/4 cup thawed frozen pink lemonade concentrate
1 teaspoon vanilla
Red food colouring
1/2 cup Soy Milk
2 tablespoons Lemon Juice

Pink Lemonade Butter Cream Frosting:
1/2 cup vegan butter, room temperature
1/2 cup vegan shortening
4 cups icing sugar
6 tablespoons frozen pink lemonade concentrate, thawed
1/2 teaspoon vanilla
Pink food colouring