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Vanilla and chocolate vegan cakes
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Vanilla eggless and dairy-free vegan cake

* 1 1/2 cups unbleached all-purpose flour

* 1 cup sugar

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 cup vegetable oil

* 1 cup soy milk

* 1 tablespoon vanilla extract

* 1 tablespoon vinegar

Heat oven to 350 degrees.

Line an 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.

In a separate bowl, whisk together flour, sugar, baking soda, and salt.

Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.

Add vinegar, stir about seven times, and quickly pour into pan.

Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.

Let sit for 10 to 15 minutes, invert, and cool on rack.

Dairy-free, egg-free chocolate cake

* 1 2/3 cups all-purpose flour

* 1 cup sugar (or packed brown sugar)

* 1/2 cup cocoa

* 2 teaspoons baking soda

* 1/2 teaspoon salt

* 1 cup water

* 1/2 cup vegetable oil (not olive)

* 1 teaspoon white vinegar

* 1/2 teaspoon vanilla (or coffee powder)

Heat oven to 350 degrees. Set out an 8-inch ungreased square pan.

Mix flour, sugar, cocoa, baking soda and salt with fork. (Add the coffee powder here if you’ve opted for that flavor.)

Mix in remaining ingredients. Bake 20-25 minutes.

Either top with powdered sugar for a snacking cake or melt bittersweet chocolate for a fancy glaze.


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