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Vanilla Cake

Vanilla Cake with Vanilla Frosting

Two-layer Vanilla Cake with Vanilla Frosting

This is adapted from How it all Vegan by Barnard and Kramer.  Makes one layer of 8″ or 9″ cake.

  • 1-1/2 c flour
  • 1 T ground flax seed or 1-1/2 t Ener-G Egg Replacer
  • 2 t baking powder
  • 1/4 t salt
  • 3/4 c soy milk
  • 3/4 c sugar
  • 3 T water
  • 2 t vanilla extract
  • 1/4 c oil

Preheat oven to 350 and lightly oil a 9″ round pan.

In a large bowl, combine first four ingredients.  In a small bowl combine remaining ingredients and add to dry stuff.

Bake 25-30 min.

Note: If I’m making a special birthday cake, I will usually use cake flour and sift the dry ingredients together.

Lemon Poppy Cake

Variations:

  • Carrot: Add 1 t cinnamon, 1 t fresh grated ginger, 1/2 c shredded carrot.  I also used whole wheat pastry flour, cut the sugar to 1/2 c, replaced the soymilk with water, and replace 2 T of the oil with Prune Puree.  It took a long time to cook (50 min?) and was difficult to cut with a fork but delicious in hand.  I topped with powdered sugar.
  • Confetti: Add 1/4 c sprinkles to batter and mix.
  • Lemon Poppy: Replace vanilla with same amount lemon extract, add 1 T poppy seeds.  I also replaced the soymilk with water and used 1-1/2 t Ener-G in place of the flax seed, but those are optional changes.  Made 9″ round, no frosting.  This was delicious.
  • Little Red Hen Cake
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