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.
Basically, it’s everything I want in a cake!
Pantry Cake Recipe
(see after instructions for recipe variations!)
- 1 ½ Cups flour
- 1 Cup sugar
- 1 tsp baking soda
- ½ tsp salt
- 5 Tbsp vegetable oil
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 Cup water
Instructions
Preheat the oven to 350° F, grease an 8x8 baking dish.
Mix dry ingredients in a large bowl.
Add wet ingredients, mix until smooth.
Pour in 8x8 baking dish
Bake 30 minutes.
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
- Chocolate Cake: 3 Tbsp cocoa/cacao powder, mix with dry ingredients
- Confetti Cake: 2 tbsp Sprinkles, stir in just before adding to the baking pan.
- Substitute any flavor extract for vanilla, add any spices you want. I like to use Fiori di Sicilia & a little ground ginger.
- Any kind of sugar works
- If substituting molasses, maple syrup, etc., only use ¾ cup of water & bake at 325° F (any kind of dry sugar works better than molasses, maple syrup, etc)
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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- All pictures posted are my own work.
- All reviews are my own unpaid & unsolicited opinions.