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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.8
  • Total Fat: 14.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 199.0 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.0 g

View full nutritional breakdown of basic vanilla cake (vegan) calories by ingredient
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basic vanilla cake (vegan)

Submitted by: COLLEENMV

Introduction

A tasty basic recipe from page 19 of Kris Holechek's "have your cake and vegan too" cookbook. I modified the # of servings from 12 to 8. A tasty basic recipe from page 19 of Kris Holechek's "have your cake and vegan too" cookbook. I modified the # of servings from 12 to 8.
Number of Servings: 8

Ingredients

    From page 19 of Kris Holechek's "have your cake and vegan too" cookbook

    3 cups all purpose flour
    1.5 teaspoons baking powder
    .25 teaspoon salt
    .5 cup canola (or other mild veg oil)
    2 cups organic granulated sugar
    2 tablespoons unsweetened applesauce
    1.5 cups + 1 tablespoon nondairy milk
    .5 teaspoon apple cider vinegar
    2 teaspoons vanilla extract

Directions

PREHEAT oven to 350*
GREASE and flour 2 8-inch round pans or 1 9x13-inch pan

SMALL bowl combine flour, baking powder, and salt.

LARGE bowl use an electric mixer to cream the oil & sugar until combined. Add the applesauce, milk, vinegar, & vanilla. Beat until combined.

LET sit for a few minutes to activate the vinegar.

INCORPORATE half the dry mixture into the wet ingredients. Blend until just mixed. Then repeat with the rest of the dry mixture.

DIVIDE the batter between the prepared pans and spread evenly.

BAKE for 25-30 minutes (2 round pans) or 37-42 minutes (Square pan). When a toothpick inserted into the center comes out clean remove from oven and let cool in the pan on a cooling rack for 15 minutes.

RUN a butter knife along the edge of the pan and invert onto another cooling rack.

LET cool completely before frosting.

SERVE at room temperature.

Serving Size: 8 pieces






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