Vanilla White Cake

 
1 1/3 cups unbleached cane sugar
1/2 cup Spectrum Naturals Spread or other non-hydrogenated vegan margarine
3 cups unbleached flour
1 T. baking powder
3/4 t. salt
2 cups soy milk, rice milk, or other non-dairy 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 or any of its variations, or Fluffy Lemon Frosting, or other frosting of choice.

*Note: For a marble variation, reserve 3/4 cups of the batter and add an additional 1/3 cups unbleached sugar, 1/4 cups Spectrum Spread, and 1/4 cups 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

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett