I spent yesterday making things...
a new embroidery
I'm going to share my recipe for (vegan) Everyday Cake today! This is a super simple, flexible cake that you can make in a million variations depending upon what you have in your pantry. The general recipe uses just a few ingredients and makes a delicious cinnamon-flavored cake. This cake is your blank canvas - you can add tons of different things from the cupboard to make it interesting! Because it uses relatively little sugar and such basic ingredients, I call it the Everyday Cake. It's not complicated or fancy, it doesn't make a pile of dirty dishes, and it bakes quickly - it's perfect to make during the week when you want a dessert!
Here are some examples of "mix-ins" that I have tried and loved:
half a bag of leftover chocolate chips
raisins & currants
a whole apple, chopped into small pieces (this is a favorite and it's the one I made yesterday in the photo)
some canned pumpkin leftover from making pumpkin pie
*once, I didn't really have anything to mix in to the batter, so I made a plain cake and drizzled it with icing made from powdered sugar, water, and vanilla extract. Still delicious!
Last night I had an idea to brew up a little coffee and add it to the batter for coffee cake... I will have to try this next time!
Here is the basic cake recipe:
Preheat the oven to 350 degrees F (180 C).
Grease a 9 inch (23 cm) cake pan.
In a mixing bowl, combine 1 cup of nondairy milk, 1/3 cup canola oil, and 1 Tablespoon of white vinegar. Let this sit for 5 minutes.
Now, add 1 cup flour, 1/2 cup sugar, 1 teaspoon baking powder, and 1 teaspoon baking soda to the bowl. Mix it until all the ingredients are combined.
Next, add 2 teaspoons of cinnamon and 1 teaspoon of allspice and mix well.
Last, add whatever you are using as your "mix-in" and stir until combined.
Pour the batter into your cake pan and bake for 35-40 minutes or until a toothpick inserted into the center of cake comes out clean.