Who's Birthday Is It?

18 September 2013

Actually it's no ones birthday, does it have to be someone's birthday to eat cake? In my household that was a resounding NO. We rebel and eat cake whenever we want to!


It's been a while since I had cake and right now I still can't have any cake but I thought I would share my favorite vegan recipe with you all. I have given this recipe to several friends who will testify to how yummy it is. This recipe is also perfect for making cupcakes too.


It's so delicious you would not know it was vegan if I didn't tell you. Most of the time when people think about vegan cakes they think dry or tasteless. I assure you this cake is moist and the flavor though vanilla packs a mighty punch. Not to mention the frosting is a mock butter-cream that melts in your mouth. 


Making this cake is really simple and I bet you have all if not most of these ingredients in your kitchen right now. So be a rebel, and eat Cake - try the recipe I have written below.

White Vegan Cake

INGREDIENTS

Cake Batter 
½ teaspoon baking soda
½ teaspoon salt
½ cup coconut oil, warmed
1 ¼teaspoons vanilla extract
1 tablespoon apple cider vinegar
1 ½ cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder

Frosting
½  cup vegan shortening
½ cup vegan margarine
3 ½cups powdered sugar, sifted
1 ½teaspoons vanilla extract
¼ cup plain almond milk or creamer

DIRECTIONS

Cake Batter: Preheat oven to 350 degrees. Grease a cake pan or prepare a muffin pan for 24 cupcakes. 

Measure the apple cider vinegar into a 2 cup measuring cup. Fill the rest of the way with almond milk until you get to the 1 ½ cup mark. Allow the almond milk and vinegar to sit for 5-7 minutes or until curdled.

 In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a another bowl, mix together together the almond milk/vinegar mixture, coconut oil and vanilla. Combine the wet ingredients and the dry ingredients and stir just until blended. Spoon the batter into the cake pan or prepared cups, dividing evenly.

Bake in the preheated oven until the top of cake pops up when pressed, about 15 to 20 minutes for cup cakes 35-45 minutes for a single cake. Cool in the pan set over a wire rack. 

Frosting: Whip ingredients together until you have a thick and creamy frosting. Cold ingredients work best for this frosting.

When the cake or cupcakes are cool, frost them with vegan frosting. Frosting and cake can be colored to suit your needs.

Enjoy.


Even reliving these photos makes my mouth water. I can't wait to have cake again.
Your Turn: What is your favorite cake flavor? What other recipes would you like to see me make vegan?

11 comments:

  1. I made an Eclair Pie off of Pinterest last night that was amazing. It was easy to make it Weight Watcher's friendly and GF just by changing a few of the ingredients around as well.

    This looks amazing! Adding it to my dessert lists!

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  2. Yum! Thanks for sharing!

    xo, Jessa
    www.ourbiglittleadventures.blogspot.com

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  3. looks delish girl!!!! Again, you tease ;) Enjoy your day!

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  4. Wow! Looks amazing! Thank you for sharing your fabulous recipes!! OK, I would like to see a pumpkin bread or pie that is vegan! I made one yesterday and it was just a ton of junk in there, but it came out delicious. I thought about you thinking, Hmm, I bet Charity knows how to make this at least semi-healthy!

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  5. So happy we found you on FEST!! We are both vegetarians too, & we've been needing some new recipes! Say hello to your newest GFC followers!

    xo, B (&K)
    BKCsquared

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  6. I'm right there with you, girl. It does NOT need to be someone's birthday to eat cake. ;-)

    ReplyDelete
  7. Love your beautiful photos! Looks yummy :)

    AmeriAus blog

    ReplyDelete
  8. That looks great! I love funfetti cake. I'm not a huge cake fan in general, but I like funfetti.

    ReplyDelete

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