Vanilla White Cake w/Butter Cream Frosting

Vanilla White Cake
1 1/3 cups unbleached cane sugar
1/2 cup vegan margarine
3 cups unbleached flour
1 Tbsp. baking powder (the healthy kind – check health food store)
1/2 tsp. salt
2 cups soy milk
1 Tbsp. vanilla
2 tsp. almond extract
Lightly oil a 9×13-inch pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 2 minutes at medium speed. Pour the batter into the prepared pan. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Vanilla Butter Cream Frosting or any of its variations, or Lemon Frosting, or other frosting of choice.
*Note: For a marble variation, reserve 3/4 cups of the batter and add an additional 1/3 cups unbleached sugar, 1/4 cups margarine, and 1/4 cups cocoa. Pour the vanilla batter into the prepared pan. Drop the chocolate batter by spoonfuls on top of the vanilla batter, and use a knife to make a swirl pattern.
Yield: One 9×13-inch cake
Vanilla Butter Cream Frosting
1/2 cup Vegan margarine, softened
1/4 cup soy milk
3 cups Vegan Powdered Sugar
2 tsp. vanilla
Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.
*Note: For a Berry Frosting, add 1/4 cups mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.
For a Chocolate Frosting, add 1/2 cups carob powder or 1/3 cups melted vegan chocolate chips.
You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla Butter Cream Frosting recipe to create additional variations.
By Chef Mark Anthony


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