- 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.
