Submitted by Presvytera Gabriela Sas
Serves 8/9
CAKE
1 3/4 cups of all-purpose flour
1 tsp. of baking soda
1/2 tsp. of salt
1 cup of sugar
1 cup of non-dairy milk (such as soy or coconut)
1/2 cup of vegetable oil (or soy or coconut)
1 T of white vinegar
2 tsp. of vanilla extract
- Sieve the flour into a mixing bowl, adding the sugar, salt, and baking soda. While mixing well, heat your oven to 350°.
- Add the non-dairy milk, oil, vinegar, and vanilla extract. Whisk to blend the mix together well.
- Brush a cake tray with cooking oil or non-stick spray and line the bottom with parchment paper.
- Fill the tray with the cake batter and bake for 30 minutes. Test if the cake is fully baked with a toothpick. Cool on a rack.
FROSTING
3 3/4 cups of powdered sugar
4 T of non-dairy milk
3 T of non-dairy butter
2 tsp. of vanilla extract
- Add the sugar, vanilla, non-dairy butter, and about half of the non-dairy milk to a mixing bowl and blend with an electric mixer.
- Mix until smooth and creamy, adding as much of the rest of the milk as needed for the right consistency. It should be thin enough to spread well, but thick enough to stick to the cake. If it is too thin, add more sugar; too think, more milk.
- Add the frosting to the top of your cake once the cake is cool. Decorate your cake with fresh strawberries and/or raspberries and serve.
