I LOVE CAKE!!! Ok I said it, and it’s true, I do love cake, and if you’re reading this blog, you probably love it too. Here’s the deal, the perfect recipe for white cake has eluded me for quite some time. Even before I became vegan, I just couldn’t nail down the perfect recipe. I’ve been working on this project for at least one year, to no avail. But now, just now I discovered GOLLLLLLLD, YES, GOLD, and I’m kind enough to share it with you :). You can thank me after your first bite?
I won’t belabor the point about how good this cake is. Instead, I’ll share with you all the goodness that is this cake. It’s texture is that of wedding cake, and has a super moist crumb. The best part about this entire thing is the method of mixing; you just pour everything into a bowl, mix until combined, and bake. Is that a standing ovation I hear??? Please, please…you’re too kind. *as I curtsy* lol
As for frosting, you can make your own or purchase a store brand; chocolate frosting pairs well with this cake too. I must give you fair warning, you will probably want to bake this cake every week, but promise me you will limit yourself to once per month. You promise? Ok, let’s get on with it.
2 cups AP flour
1 1/4 cup granulated sugar
1 tsp salt
1 tbsp baking powder
1/2 cup vegan butter
1 cup fresh soy milk (works best if milk is made fresh)
2 tbsp vanilla extract
1 tbsp distilled vinegar
Egg replacer (the equivalent of 2 eggs)
Preheat oven to 350 degrees
Sift together flour, sugar, salt, and baking powder. Add remaining ingredients and best on high speed for two minutes. Grease and flour two 8 in rounds and bake for 31 minutes or until toothpick inserted comes out clean. Allow cakes to cool completely, frost, then serve.