Delicious vanilla cake I have a love affair with coconut. On our trips to Jamaica, my husband and I would park ourselves at the tiki bar each afternoon, and our Jamaican friend would climb up a one-hundred-foot-high palm tree to get fresh coconuts for us. Outstanding
Ingredients
2 ½ cups all-purpose flour2 teaspoons baking powder
½ teaspoon baking soda
2 cups powdered sugar
½ cup vegan butter substitute,
at room temperature1¾ cups soymilk
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon vanilla extract1 teaspoon white vinegar
Method
Preheat the oven to 350 degrees F and oil and flour two 8-inch round cake pans. Combine the flour, baking powder, and baking soda in a bowl.
In a separate large bowl, combine the sugar and vegan butter substitute and beat with a wooden spoon until smooth. Beat in the soymilk, lemon juice, lemon
peel, vanilla extract, and vinegar. Stir in the flour mixture and mix until just combined, making sure there are no lumps.
Pour evenly into the prepared pans. Bake for about 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Cool
on racks.
Black and White Cupcakes:
peel, vanilla extract, and vinegar. Stir in the flour mixture and mix until just combined, making sure there are no lumps.
Pour evenly into the prepared pans. Bake for about 25 minutes, or until lightly browned and a toothpick inserted into the center comes out clean. Cool
on racks.
Black and White Cupcakes:
Oil and flour 18 standard muffin cups or use paper liners.
Pour the cake batter evenly into the prepared cups and bake for 23 minutes, or until a toothpick inserted into the center comes out clean. Cool and frost with Chocolate Frosting
 |
| Delicious vanilla cake |
