You people are probably tired of me singing the praises of this woman and her cookbook. Her, being Sarah Kramer, the book being How it all Vegan! I simply cannot rave enough about this book. It's stylish, catchy retro styling, the ease to which the recipes are laid out and the not having to go out and purchase super weird ingredients that you will only use for one recipe. Yeah, who likes that. No one that I know of. So, hold on to your waistlines honeys, I got a cake that will knock your socks off. And could you serve it for a Birthday? By all means. The Icing/whipped cream recipe that I sued did not fit the bill for what most of us know as 'traditional' icing, but I made this cake last night and it is 75% gone as I type this post.
Please keep in mind that I use fresh ground flour and my cake is going to be heavier/earthier than those of you who use lighter, whiter flour. With that said, let's get down to some serious baking.
1&1/2 cups flour (we used whole wheat)
2 t baking powder
1/4 t salt
3/4 cup dry sweetner (we used raw sugar)
3/4 cup milk (we used almond)
2 t vanilla extract
1/4 cup oil (we used peanut)
egg replacer (to equal 1 egg) (we used cornstarch)
Preheat oven to 350. In a large bowl, stir together the flour, baking powder and salt. Add the sweetner, milk, oil, and egg replacer and mix together gently until 'just mixed." Pour into a lightly oiled cake pan and bake for 25-30 minutes. Check with a knife to see if done. When cooled, ice and (recipe to follow) serve.
I wish there was some way I could hug Sarah, but all I can do is sing the praises of her book and let you folks know just how much I enjoy using her recipes.