I wish I had spent more time actually photographing the process of this cake, but I made it in a hurry yesterday morning and only took a few photographs.
I also hate copying recipes from cookbooks, but I spent about half an hour looking for a simple vanilla cake recipe and came up with nothing. The internet failed me. I then started searching through my cookbooks and found exactly what I was looking for in How It All Vegan!, which was probably my first vegan cookbook.
Vanilla Cake – from How It All Vegan!
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
3/4 cup almond milk
2 tsp vanilla extract
1/4 cup oil
egg replacer equal to 1 egg
Preheat oven to 350 degrees. In a large bowl, stir together the flour, baking powder, and salt. Add the sugar, milk, vanilla, oil, and egg replacer and mix together until just mixed. Divide batter equally into 3 bowls. Add red food coloring to one bowl, blue to another, and leave the other bowl plain. Pour into a lightly oiled cake pan. I poured the red batter first, then the white, followed by the blue, I used a bundt pan, which worked, but it was a small bundt cake. Bake 25-30 minutes.
Once your cake cools you can ice it! I mentioned I was in a hurry so I went the easy/lazy way out…I bought Duncan Hines vanilla cream frosting. Most Duncan Hines cake and frosting mixes are vegan, which is great when you are in a pinch.
Divide the frosting into 3 microwaveable bowls. Microwave each bowl for about 10 seconds to thin out. Add red food coloring to one bowl, add blue to another, and leave the last bowl plain. Drizzle the frosting over the cake.
Oh well, atleast it still tasted good and the inside looked cool!