♡ Hummingbirds represent lightness of being, enjoyment of life, being more present, & lifting up negativity.
The orchid represents grace, love, beauty, and strength.
I wish all of you hummingbirds and orchids always.
Before I went vegan, I made pretty cool custom cakes from my home. I just love food and art – Cakes allowed me to indulge in both.
When I became vegan, I thought for a second that I couldn’t do cakes anymore. I was sad for that second. Then the fat girl in me said, ” wait a minute, I need cake” lol. Always up for a good challenge, I decided to turn all my old non-vegan recipes completely vegan… and they looked and tasted just as amazing – Definitely made with more love than before.
So from my heart to your bellies, here is my vegan Vanilla Cake recipe. If you need a high altitude version, let me know! 😀
***To make life easier, try and line your cake pan with parchment paper. Or grease and lightly flour your pans.***
1 Cup vegan butter at room temperature
1/2 C vegan shortening
3 Cups granulated sugar
5 servings of Neat Egg Or Egg Replacer
3 Cups flour; All Purpose (but best with Cake Flour)
2 tsp Baking Powder
1/4 tsp salt (fine)
1 C plantbased milk + 1 tbs vinegar= buttermilk
2 tsp Vanilla Extract
In a large mixing bowl, whisk butter, shortening, and sugar with a handheld or stand up mixer for about 3 minutes until light and fluffy.
Make your egg replacer according to instructions on the package. Set aside.
Sift flour, baking powder, and salt in a large bowl.
Allow your milk and vinegar to sit for about 5 min. Set aside.
In your mixing bowl, using your spatula attachment (if you don’t have a stand up mixer, it’s ok) at medium low speed, slowly add your dry ingredients to your shortening mixture 1/4 C at a time. Make sure flour is incorporated into the shortening before adding more.
When batter appears dry, add your milk and egg replacer a little at a time, making sure it’s completely incorporated before adding more.
Pre-heat oven to 350°F
When batter is mixed well, pour into your cake pan.
Bake at 350°F for 25 – 30 min
To be on the safe side, keep your eye on it like a baby…lol
When done, let your cakes cool down in pan (15 – 20 min). When it’s cool to touch, place cakes upside-down and gently tap the bottom of the pan to release the cake. Place on cooling rack until ready to use!
If you’re making this cake for latiya:
When cake is cooled, cut cake into rectangular peices (1/2 inch thick) to layer and fit the bottom of your 17x 11 inch tray.
Press Cake down slightly.
Set cakecake a while you make the latiya custard.