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!
