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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting. Ingredients:
1 cup plain soy milk |
1 tablespoon apple cider vinegar |
1 1/2 cups unbleached all-purpose flour |
1 cup white sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/3 cup canola oil |
1/4 cup water |
1 tablespoon lemon juice |
1 tablespoon vanilla extract |
1/4 teaspoon almond extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
2. Stir soy milk and vinegar together in a large glass measuring cup.
3. Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
4. Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
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