Ingredients
Directions
3 cups of all purpose flour ( I like bobs red mill gluten-free)
2 cups of sugar
2 teaspoons baking soda
1 teaspoon salt
2 cups vegan milk of choice
1 cup vegetable oil
1/4 cup vinegar
2-3 tablespoons of pure lemon extract
2 tablespoons of pure vanilla extract
Preheat oven to 350 degrees .
Mix all dry ingredients together in a bowl.
Pour in liquid ingredients and mix in.
Grease cake pan/ pans. Or put in parchment papers.
Pour in batter.
Bake 30-35 minutes.
Cook time varies on cake pan. I used a 13 in x 18 in glass pan. Works in two 9 in x 9 in pans or makes about 24 cupcakes.
Really fluffy vanilla frosting ( my first time trying chickpea water )
I cup of vegetable shortening ( I like non hydrogenated)
3 cups powdered sugar
1 tablespoon of pure vanilla extract
3-4 tablespoons of chickpea water*
Put shortening in bowl an start to mix it. Add in powdered sugar. Slowly add in vanilla and chickpea water. Mix until fluffy. If you over mix it could separate.
* Chickpea water is just the water in the can of chickpeas. I saved the chickpeas to use in another recipe
Don’t forget to let the cake cool before you frost it.
