Vegan Vanilla Cake

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* Exported from MasterCook *

 

Vegan Vanilla Cake

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/3 C. unbleached cane sugar

1/2 C. Spectrum Naturals Spread or other

non-hydrogenated vegan margaine

3 C. unbleached flour

1 T. baking powder

3/4 t. salt

2 C. soy milk, rice milk, or other nondairy

milk of choice

1 T. vanilla

1 t. almond extract

 

Lightly oil a 9x13-inch pan and set aside. Using an electric mixer or

in a large bowl with a hand held mixer, place the sugar and Spectrum

Spread, and cream together until light and fluffy. In another bowl,

sift together the flour, baking powder and salt. Add dry ingredients

into the creamed mixture, alternating with the soy milk, and

continuing to beat the mixture well between each addition. Add the

vanilla and almond extract and beat the mixture an additional 2

minutes at medium speed. Pour the batter into the prepared pan. Bake

at 350 degrees for 30 minutes or until an inserted toothpick comes

out clean. Serve plain or frost with Vanilla " Buttercream " Frosting

(see recipe) or any of its variations, or Fluffy Lemon Frosting (see

recipe), or other frosting of choice.

 

*Note: For a marble variation, reserve 3/4 C. of the batter and add

an additional 1/3 C. unbleached sugar, 1/4 C. Spectrum Spread, and

1/4 C. cocoa. Pour the vanilla batter into the prepared pan. Drop the

chocolate batter by spoonfuls on top of the vanilla batter, and use a

knife to make a swirl pattern.

 

Yield: One 9x13-inch cake

 

The Vegan Chef

 

 

 

Source:

" veganchef.com "

 

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Per Serving (excluding unknown items): 1234 Calories; trace Fat (0.1% calories

from fat); 36g Protein; 266g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

2086mg Sodium. Exchanges: 17 1/2 Grain(Starch); 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0