Britney's birthday was on Friday, January 7th. I wasn't sure what to do for her day, but I knew I wanted to make/bake something for her. I also knew we didn't have any sweets at our place and we'd both lamented how we were missing our holiday goodies. I decided to use my new vegan cookbook that mom gave me for Christmas to make something for Britney. I found this pretty traditional yellow cake recipe. It also included a homemade frosting recipe, but when I was in the grocery store getting a few last minute things for the recipe, I realized how expensive the bill would be if I also bought the bag of powdered sugar, vegan cream cheese AND cocoa. Instead, I went for the pre-made frosting, which surprisingly enough, is Vegan! Yup, think of all those darn tasty chemicals we ingest with that product! Anyways, here it is. It isn't as sweet as the boxed yellow cake, but I found it very satisfying and hope Britney did too!
Yummm chocolate!!
It went quickly!!
I forgot to add the recipe! (by the way, after typing this post I had to go sneak a little slice ;)
Vegan Comfort Food by Alicia Simpson
Yellow cake with chocolate icing p. 218
Makes 8 servings (those must be some BIG servings!!)
- 2 cups unbleached all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter-flavored shortening
- 1 1/2 cups sugar
- 1/2 cup unsweetened applesauce
- 1 1/4 cups soymilk
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- Combine flour, baking powder and salt.
- In separate bowl, cream shortening, sugar, applesauce, 1/2 cup milk and vanilla with mixer until fluffy. Add remaining milk and mix for 30 seconds.
- Add flour mixture to shortening 1/2 cup at a time until all flour is incorporated.
- Here is a fork in the road. You can bake batter in two 9 inch round pans to make a layer cake, a 9x13 (which is the choice I went with) or in cupcake tins. Choose your path and follow cooking time based on that:
- Single layer cake: 30-35 mins.
- cupcakes: 15-20 minutes.
- layer cake: 20-25 minutes
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