An Unusual Cake Recipe


Pity I did not take any pictures but I will toot the horn of this vegan cake recipe that I recently tried out and it wasn’t half bad. I should probably have used more of the apple cider vinegar to make it lighter and fluffy so that is the goal for next time.

FOR THE CAKE:
  • 1 1/2 cups (360 ml) non-dairy milk (soy, almond, rice)
  • 2 teaspoons apple cider vinegar
  • 1 cup plus 2 tablespoons (230 grams) granulated sugar
  • 1/3 cup plus 2 tablespoons (110 ml) vegetable oil
  • 1 tablespoon pure vanilla extract or vanilla bean paste
  • 2 cups (250 grams) unbleached all-purpose flour
  • 3 tablespoons cornstarch
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt

INSTRUCTIONS

  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease and line 3 6-inch cake pans with parchment paper.
  3. In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.
  4. Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.
  5. Sift together the flour, cornstarch, baking soda, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.
  7. Divide the batter evenly between the 3 pans (I used a kitchen scale to do this) and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool the pans on wire racks for about 15 minutes. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.
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