Cups & Cakes

We Made It!

Another 10 Tuesdays over already? Wasn’t it April yesterday? Apparently not! Every 10 weeks here on KWL we take a break. Please, take however long you were going to spend reading this week’s blog & relax instead. Drink some water, breathe a little, relax your jaw, & try my favorite vegan cake #recipe. It is very flexible, delicious, & easy. The ingredients don’t need refrigeration & they have a long shelf life, so I always have them in my pantry ready to go.

cake Basically, it’s everything I want in a cake!

Pantry Cake Recipe

(see after instructions for recipe variations!)

Instructions

  1. Preheat the oven to 350° F, grease an 8x8 baking dish.

  2. Mix dry ingredients in a large bowl.

  3. Add wet ingredients, mix until smooth.

  4. Pour in 8x8 baking dish

  5. Bake 30 minutes.

  6. Let cool completely before cutting.

I usually just dust it with a little powdered sugar. You can make an icing by mixing 1 cup of powdered sugar with 1 teaspoon your chosen flavor extract & 1-2 tablespoons of your favorite non-milk.

The Different Versions

A Word of Warning

When I started cooking for my vegan friends I was surprised to find out that sugar, molasses, sprinkles, & food coloring often contain ingredients that are not vegan. Make sure you check the label!

Enjoy your break, we’ll be back to talking about art next week! See you then!

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