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!
Spoonie Lifestyle 