- 1 1/3 cups sugar
- 1/2 cup margarine or vegetable
shortening
- 3 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 cups soymilk
- 1 tablespoon vanilla
- 1 teaspoon almond extract
Add the sugar and margarine or shortening
to a large bowl and cream using a hand
mixer. You can also do this by hand using a
whisk. Stir the two together until you get
an almost fluffy texture. Sift the flour,
baking powder and salt together in a
separate bowl. Sifting the flour will
add air to it and result in a lighter,
fluffier cake. Add about a cup of the flour
mixture to the sugar/margarine mixture and
stir. Next add about a cup of the soy milk
and stir again. Keep alternating flour and
milk until all of it is well incorporated.
Add the vanilla and almond extract and beat
again using the electric mixer for about 2
minutes. If you are doing this by hand go
for at least 400 strokes. Scrape the mixture
into a well oiled 9 by 13-inch pan. Bake the
cake at 350 F (preheated oven) for about 30
minutes. If you insert a toothpick in the
cake, it should come out clean.
Let the cake rest in the pan for at least
20 minutes before removing it. Let it cool
completely and then frost it with your
favorite frosting if desired. I like
Vegan chocolate frosting on this cake.
It makes for a great birthday cake.
Dairy Variation: Replace the margarine or
shortening with butter, and use cow milk
instead of soymilk. Proceed and bake as
directed.
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