My Identity Outside Chronic Illness: Simple Vanilla Cake

I’ve begun doing affirmations in the morning and evening. Finally, for the first time in weeks, I was able to do a yoga routine yesterday morning. The happy feelers were abuzz and I knew the sun was shining on me. I was absolutely not going to waste this gift of a day sulking in bed or in my armchair. Today I was going to create.

Today I was going to do something I truly loved.

I have been a vegan for 8 years. During college and my single years I would bake intricate vegan recipes and deliver them to churches and other charitable events. As I baked this cake I planned my married baker gal goals in my new house in my new neighborhood. Before my illness I baked too much to eat everything myself. Recent news of my gallbladder means I really shouldn’t eat much baked goods, so I’m researching organizations in my new area that could use an ever loving Spoonie full.

Without further adieu, may I present the debutante:

Simple Vanilla Vegan Cake

Ingredients

1 1/2 cups all purpose flour

1 cup turbinado

1/2 tsp salt

2 Tbsp rice vinegar

1/2 cup vegetable oil

1 Tbsp vanilla extract

2 Tbsp confectioner’s sugar

Directions

Preheat oven to 350 degrees.

Combine dry ingredients in a bowl and stir in the wet. I used an old hand mixer from the 1950s I picked up at a thrift store.

Pour into a greased 8”x 8” pan and bake for 30 minutes.

Remove and cool for 15 minutes. Sprinkle confectioner’s sugar lightly with a spoon as seen in the picture. Optional: top with blueberries and a mint leaf.

This was adapted from I Can You Can Vegan. I didn’t have all the ingredients, so I improvised. It turned out tasting a little bit like funnel cake. If you have Coco Whip available to you, it could also make a great topping instead of the confectioner’s sugar. The texture was spongy and this would be great piled high with plenty of fruit!

So, my fellow Chronic Illness Warriors, happy baking!

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