This week's Lenten cake features a strong vanilla flavour and is topped with leftover fruit sauce (see yesterday's post for recipe). Considering what it lacks (eggs, milk, butter) is still rather moist and flavourful. The cake would be suitable for vegetarians or people with dairy allergies as well. You can make this cake chocolate by substituting 6 tablespoons of powdered cocoa and reducing the vanilla to two teaspoons.
You Will Need:
3 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
2/3 cup vegetable oil
2 cups water
2 tablespoons white vinegar
4 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease a 9x13 pan. Sift dry ingredients together. Add all the liquid ingredients and once and mix well. Pour immediately into pan and bake 30-45 minutes (I know, that's quite a range but vinegar risen cakes are temperamental) or until a toothpick inserted in the middle comes out clean. Cool in pan. Top with powdered sugar or fruit sauce.
You Will Need:
3 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
2/3 cup vegetable oil
2 cups water
2 tablespoons white vinegar
4 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease a 9x13 pan. Sift dry ingredients together. Add all the liquid ingredients and once and mix well. Pour immediately into pan and bake 30-45 minutes (I know, that's quite a range but vinegar risen cakes are temperamental) or until a toothpick inserted in the middle comes out clean. Cool in pan. Top with powdered sugar or fruit sauce.
No comments:
Post a Comment