cake! i made this as a post-wedding cake for a dear friend. also i’ve really figured out a good frosting here, take note!
i used this recipe from VeganBaking.net as a base
- 1 1/2 c. almond milk (or soy or whatever)
- 2 tsp ground chia seeds (or flax)
- 2 tsp apple cider vinegar
- 2 1/2 c. flour
- pinch of salt
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1/2 c. sugar
- 1/4 c. vegetable oil
- 1 tbsp vanilla extract
- zest of 1 lemon
- 1 1/2 tbsp lemon juice
- (you can make this a lemon lavender cake by adding 1 heaped tbsp of dried lavender to the wet mix)
preheat oven to 350.
mix the milk and vinegar, stir and let curdle then add the chia and let sit until it thickens up. meanwhile mix your dry ingredients. in another bowl, mis the oil, sugar, vanilla, zest and lemon juice. add the milk mixture and whisk it up. add dry ingredients and stir until just mixed. pour into a greased and floured 9 inch round cake pan. bake for 30-35 minutes until set in the centre and a toothpick comes out clean! let cool.
once completely cool, carefully cut the cake in half so you have 2 layers. place your bottom layer on a dish and spread evenly with frosting. add the top and frost the top and sides. decorate as you like. (i topped it with lemon balm and poppies, the poppies aren’t edible but they look so pretty)
- 1/4 c. earth balance butter
- 1/8 c. earth balance shortening
- 1/8 c. coconut oil
- 2 c. icing sugar
- 1 tsp lemon juice
- zest of 1/2 lemon
- 3/4 tsp vanilla extract
- a few drops of almond or coconut milk to thin if needed!
whip the butter, shortening and coconut oil until well mixed and fluffy. slowly incorporate the sugar in a few batches, then add remaining ingredients and whip until smooth and well mixed. scrape down the bowl a few times while you’re going, sugar or unblended butter can get stuck underneath in the bottom of the bowl. if it’s too thick add a few tbsp of almond/coconut milk until you reach the desired consistency.