There is something quite satisfying about sitting down with a cup of espresso or tea and a small piece of cake. Especially if said cake isn’t that bad for you! I don’t know anyone in love with rich, thick cakes and their complementing towering corn syrup frosting from the grocery store. I also feel a little daunted by homemade cakes that require so much time and so many pans and those that call for separating the eggs! My go-to cake recipes are from my third cookbook “The Rustic Vegetarian” (which may get a revision and get published). They are perfectly sweet, light, delicious, moist, and easy as five minutes.
Here’s to dreaming of spring…
3 1/2 cups of flour
1 1/2 cups of sugar
2 ts baking soda
1 t salt
1 ts of vanilla extract
1/2 cup of lemon juice
1 1/2 cups of non-dairy milk (I used homemade cashew milk)
2/3 cup of olive oil
2 T white or apple cider vinegar
Combine all ingredients in a bowl and pour into a prepared Bundt pan or two cake pans.
Bake at 350 degrees for 35 minutes. Check for doneness.
Let cool for a few minutes then flip onto a plate. Make a yummy glaze by combining powdered sugar, a touch of vanilla extract and lemon juice to desired consistency and drizzle over.