Wholesome Vegan Cake

[Guest guest]

1 1/2 cups whole wheat pastry flour

1 1/2 cups unbleached white flour

1 1/2 Tbsp. aluminum--free baking powder

1/2 tsp. sea salt

1/2 cup vegetable oil, preferably almond, walnut or safflower oil

1 cup maple syrup

1 1/2 cups plain soy milk

1 Tbsp. vanilla

 

Preheat the oven to 350 degrees. Line muffin pan with cupcake papers.

 

In a large bowl, mix the first four ingredients well. In a medium

bowl, whisk the remaining ingredients together. Add the wet

ingredients into the dry. Whisk just until the batter is entirely

smooth, being careful not to overmix, which toughens the texture.

Pour batter into the cups.

 

Bake until the cakes looks golden on the top and is springy to the

touch. Let cool completely at room temperature before frosting. Top

with Fudge Frosting

 

*notes* - The original recipe called for a lightly oiled bundt cake,

but I think it came out well as cupcakes and as a sheet cake. I got

this recipe from another website, but I forget which one...

 

Blessings,

Stephanie