Vegan Cake
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Serves/Makes: 8
Ready in: 1-2 hrs
***Dry Ingredients***
- 1 1/2 cup unbleached flour (I use unbleached organic flour)
- 1 cup natural sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
***Wet Ingredients***
- 1 cup cold water
- 1 tablespoon vinegar
- 1/4 cup vegetable oil or applesauce (or a combination of the 2)
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Lightly grease an 8 or 9 inch baking dish. Set aside. In a large bowl, combine the dry ingredients. In a small bowl (or in a 2 cup measuring cup) mix wet ingredients together. Add wet ingredients to the dry and mix with a fork or an electric mixer until well mixed. Pour into prepared pan and bake for 30-35 minutes. Variations: Chocolate chip cake: sprinkle 1/3-2/3 cups of chocolate chips on top of the cake before baking. Chocolate cake: add 1/4 cup cocoa powder to the dry ingredients. For double chocolate cake, sprinkle some chocolate chips on top of the cake before baking. Try using almond extract instead of vanilla for a nice flavor. Spice cake: Add 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp ground cloves, and 1/4 tsp nutmeg to the dry ingredients. Omit the vanilla from the wet ingredients. Ginger Molasses cake: reduce sugar and water to 3/4 cup. Add 1 tsp cinnamon, 1 tsp allspice, 1-3 tsp ginger (or 1 Tbsp fresh grated ginger) to the dry ingredients. Add 1/4 cup molasses to the wet ingredients and omit the vanilla. Banana cake: reduce sugar to 2/3 cup. Instead of 1 cup water, use 1 cup mashed banana and a little nondairy milk if the batter is too thick. All the cakes can be doubled in size. Use a 9X13 inch pan and bake 35-45 minutes (check with a knife or toothpick)
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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