Classic Vanilla Cake (Vegan Style)
45 minutes bake time
I made this for Bruce on Father's Day, and of course he loved it! In fact, I'm not sure if the boys even got to have any of it. To make it moist in the higher altitude I needed to put one cup of hemp milk instead of the 3/4 cup. Instead of frosting, I made a raspberry blueberry glaze (recipe to follow).
3 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
1 1/3 cups sugar
1/2 cup vegan margarine (I used Earth Balance)
1 1/2 tsp. egg replacer
1 cup hemp milk
2 tsp. vanilla extract
1. Preheat oven to 350 degrees. Spray one 9 inch round cake pan with oil and dust with flour. Set aside.
2. Sift together flour, baking powder, and salt into a bowl. Cream sugar and margarine with an electric mixer for about 5 minutes, or until fluffy. (Mine looked more like little course balls of fluff.)
3. Stir egg replacer into 1/2 cup of water (I always mix it in my measuring glass cup). Add to sugar mixture, and beat until combined. Combine hemp milk and vanilla in bowl. Reduce mixer speed to low, and alternate adding flour mixture and hemp milk mixture, ending with hemp milk mixture. (Do not over mix.)
4. Fill cake pan and bake 40-45 minutes, or until center comes out clean. Cool.
**Note- You can make this recipe as cupcakes bake for 16-19 minutes.
Found: Vegetarian Times March 2012