A couple years ago for one gift giving holiday, my sister gave me an awesome cookbook called Heirloom Baking with the Brass Sisters. I’ve only used the book once or twice (it’s not a vegan baking cookbook) and since she is hosting Easter this year I thought it would be nice to bake her something from the book.

So let’s just say this cake tastes amazing, but looks hilarious. I had the intention of making a lamb cake all cute and decorated, but I think I was a little too ambitious. The taste is all that matters though right? Well, this cake tastes AMAZING!!

Moist Vanilla Cake

Yields 12 servings

1 Tbsp. apple cider vinegar
1 cup unsweetened, nondairy milk (I use soymilk)
1 3/4 cup all purpose flour (or omit the cake flour and use a total of 2 1/4 cups of all purpose flour)
1/2 cup cake flour
2 1/2 tsp. baking powder
1 tsp. sea salt
1/2 cup Earth Balance vegan butter
1 1/2 cups sugar
2 egg replacer eggs
1 tsp. vanilla

Directions:

Preheat the oven to 350 degrees Fahrenheit; prepare your baking dish by spraying with oil, covering the surface with flour, and optionally lining the bottom with parchment paper. Since I baked the cake in lamb molds I couldn’t put in parchment paper, but if you are baking in two 7 inch round or square pans, I recommend using the paper.

In a small dish or measuring glass, combine the milk and vinegar and set aside to curdle (at least 5 minutes). Also, in a small dish, prepare the eggs following the package directions.

In a medium mixing bowl, sift together the flour, baking powder, and sea salt. In the bowl of a stand mixer, or a large separate bowl, cream together the Earth Balance vegan butter and the sugar until light and fluffy, about 5 minutes. Be sure to scrape the bowl down every few minutes with a rubber spatula.

Add the vanilla to the curdled milk, stir, then beat into the creamed butter. Next, add the sifted dry ingredients and the milk to the creamed butter alternately of each other in batches; stir briefly between each addition to combine. I used measuring cups to do this: 2/3 cup of flour, stir, 1/4 cup curdled milk, stir, repeat.

Stir on low speed to incorporate all ingredients. The batter should be smooth, but not over mixed.

Pour evenly into the baking dishes and bake in a preheated oven for 35-40 minutes until a toothpick inserted in the center comes out clean. Cool completely on a cooling rack before removing from the pan. My lil lamb kinda lost some body, but it’s ok because that’s what frostings for!!

Tags: Cake, Cake recipe, Vegan cake, Vegan cake recipe