Vegan Basic Vanilla Cake Food

VEGAN BASIC VANILLA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
• Stir soy milk and vinegar together in a large glass measuring cup.
• Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
• Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

VEGAN VANILLA CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly oil a 9-inch cake pan and dust with flour.
• In a large mixing bowl, sift together the the flour, baking powder, and salt.
• In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
• Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
• Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.

HEALTHIFIED BASIC VEGAN VANILLA CAKE

Steps:

• Cream the applesauce, oil, and sugar together.
• Microwave the flax and water together to make "eggs"-- about 30 seconds to 1 minute for it to get a sticky egg-like consistency. Add to the mix.
• Beat in the flour, soymilk, vanilla and baking powder.
• Grease a 10" round pie pan with cooking spray and lightly dust with flour. (or 12 ungreased muffin papers) Pour the batter into it.
• Bake at 350F or until set (about 30 minutes for a cake, 20-25 minutes for cupcakes.).

VEGAN COOKIES & CREAM CAKE

Steps:

• Oil a 20 x 20cm baking tin and line the base and sides with baking parchment. Heat the oven to 180C/ 160C fan/gas 4. Combine the oil, milk, vinegar, vanilla and yogurt in a jug. Mix the sugar, flour, cocoa powder, baking powder, bicarb and a pinch of salt together in a bowl.
• Pour the wet ingredients into the dry and mix until there are no pockets of flour remaining. Tip the mixture into prepared tin and level the surface with a spatula. Bake for 35 mins, or until a skewer inserted into the middle of the cake comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for another 5 mins, then check again. Remove from the oven and leave to cool completely in the tin.
• Set half of the cookies aside for decorating later. Bash the rest with the end of a rolling pin or blitz in a food processor to chunky rubble. Beat the spread, vanilla and icing sugar together using an electric whisk until fluffy, then gently fold in the crushed cookies until combined.
• Put the cake on a board. Spread over the icing. Halve or crumble the rest of the cookies and use these to decorate. Cut into squares. Will keep in an airtight container for four days.