funfetti//vanilla cake


Recipe from leaves & flours


Makes one 6″ cake, approximately 3 inches deep.

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
3/4 cup canned coconut milk
2 tsp white vinegar
1/4 cup oil
1 tbl vanilla extract
1 Ener-G egg [or ordinary egg, if you aren’t vegan]

  1. Make Ener-G egg.
  2. While resting, curdle coconut milk and vinegar in a bowl.
  3. Add sugar, oil, and vanilla to bowl. Add egg. [I mixed these in a separate bowl first.]
  4. Add flour, baking powder and salt. [I sifted these into a separate bowl first.]
  5. Mix until just combined. [Add sprinkles now, if you want them! Approx. 1/4C … ish.]
  6. Pour into a lightly oiled and floured 6″ cake pan. If your pan is not 3 inches deep, then split the batter and bake in two pans. Bake at 350 [180°C] for 30-40 minutes until a toothpick comes out clean. If you are baking the cake in two pans, you should reduced the baking time by ten minutes and check every few minutes until done.
  7. Top with a thin layer of vanilla buttercream and layer on fresh fruit.



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