SafePlates

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/3 cup canola oil (or any mild-flavored vegetable oil)
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• Optional: 1/4 cup vegan white chocolate chips or 1 tbsp poppy seeds

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In another bowl, mix the almond milk, canola oil, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. If using, fold in vegan white chocolate chips or poppy seeds.
6. Add the apple cider vinegar and quickly mix into the batter. It will start to react with the baking soda, so work swiftly.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
10. Once cooled, you can optionally top the cake with vegan lemon frosting or dust with powdered sugar before serving.

Tip

Serve the cake with vegan whipped cream or a side of fresh berries for added freshness and contrast.