Monday, January 26, 2015

Dairy-Free & Egg-Free Vanilla Cake

My daughter started seventh grade this year.  One of the things I just love about her is that she enthusiastically brings home things she has learned at school and wants to try them out at home or demonstrate her learning for us.



She just had her first rotation in FCS, or Family Consumer Sciences (formerly known as Home Economics). Her first track was cooking and a couple of weeks ago she arrived home from school with some dairy free, egg free vanilla cake the class had made. I tasted it and it was great!

A few daysafter that she came home with the recipe book for all of the things she had made at school and was very excited to make the cake for us.

She did all the measuring and mixing herself and she did a great job. The result was a very moist vanilla cake.  We used a store-bought vegan vanilla frosting and it was delicious vegan vanilla heaven!

Dairy-Free & Egg-Free Vanilla Cake

1 3/4 cup all purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp white vinegar
2 tsp vanilla
1 cup cold water
Cooking spray

Preheat oven to 350 degrees.

In large mixing bowl put flour, sugar, baking soda, sal, oil, white vinegar, vanilla and cold water. Mix until moistened, and put in an 8x8 baking pan that has been lightly sprayed with cooking oil.

Bake at 350 degress for 22 minutes or until an inserted toothpick comes out clean.

Allow to cool completlly before icing.

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