Vegan Vanilla Cake
- 1/2 cup vegetable shortening
- 1-1/2 cups sugar
- 2 cups Soy Yogurt or Sour Soy
- 1-1/2 tablespoons vanilla (not teaspoons)
- 2-3/4 cups whole wheat flour or unbleached white flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Begin by measuring the shortening. Use a 1/2-cup measure and pack it all the way full of shortening. Make sure there are no air pockets in the bottom of the cup. Level off the top with a knife or your finger. Scrape the shortening out of the measuring cup into a big bowl. Add the sugar. Use electric beaters to cream the shortening and sugar together until they are fluffy. Add the soy yogurt or sour soy and vanilla. Beat well. Finally add the flour, baking powder and salt. Beat with the electric beaters for a full minute. The batter should be light and fluffy and thick. There are several options for baking this cake. It can go into two 9-inch round cake pans for a layer cake. Or turn the batter into a well oiled 9 by 13″ baking pan for a sheet cake. Either way, bake at 350° for 30 to 40 minutes. Keep an eye on it and check it after 30 minutes. If it still seems a little under-done, then continue cooking for about 10 minutes more. Frost if desired and serve. Makes between 16 & 24 pieces.
Dairy Variation: The shortening may be replaced with butter if desired. Use dairy yogurt or buttermilk in place of the Soy Yogurt or Sour Soy. Proceed as directed.
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