adapted from: https://lovingitvegan.com/vegan-vanilla-cake/
1) Mix
- 220 g all purpose flour
- 200 g sugar*
- 5 g baking soda
- dash of salt
2) Add
- 240 ml soy milk
- 1 g or 1 tsp dried vanilla extract*
- 80 g half melted palm fruit shortening*
- 15 g or 1 tbs ACV (apple cider vinegar)
- (for lemon) 1 g or 1 tsp liquid lemon extract[
3) Hand whisk just until combined
4) Grease baking pan with olive oil with your hands and then use what remains on your hands as moisturizer!
5) Pour into x1 9″ cake pan or x2 7″ cake pan or a bunch of little pans (as I did)
6) Bake at 180 C for 25 min. Stab with something. Bake for 5 more min if batter on stabbing thing.
7) Cool till you can handle the pan with bare hands. Then, remove and cool on a wire rack (you can cut sides w knife if it’s not coming out easily)
*Sugar: I used granulated turbinado cane sugar and it gave it a golden color. White sugar will also work and won’t change the flavor. If you use coconut palm sugar, please let me know how it affects the taste! I would like to use a more sustainable sugar in the future
*Vanilla extract: I use a dried vanilla extract powder that I get from the the Atlanta food co-op (Sevananda) but you can also use equal parts liquid vanilla extract.
*Palm fruit shortening: I must praise palm fruit shortening on every recipe I use it as it is the one most sustainable and best vegan alternative for butter I’ve every found. As long as it is sustainably/ethically sourced palm, it is one of the most sustainable fats. The consistency and melting point is exactly like butter too. And a very neutral flavor.
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