SafePlates

Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 cup (240ml) unsweetened non-dairy milk (such as almond, soy, or oat)
• 1/2 cup (120ml) neutral oil (such as canola or sunflower)
• 2 tbsp (15g) cornstarch
• 2 tsp (8g) baking powder
• 1/2 tsp (2g) baking soda
• 1/4 tsp (1g) salt
• 1 tbsp (15ml) apple cider vinegar or lemon juice
• 2 tsp (10ml) vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan.
2. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt.
3. In a separate bowl, combine the non-dairy milk and apple cider vinegar or lemon juice. Let it sit for 2-3 minutes to curdle slightly.
4. Add the oil and vanilla extract to the milk mixture and whisk to combine.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tip

For extra flavor, add a handful of vegan chocolate chips or fresh berries to the batter before baking.