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Blackberry Vanilla Cake

An easy cake that will look as if you slaved over it


blackberry vanilla cake

Michelle Riley/HSUS

1/2 cup soy milk
1 tablespoon lime or lemon juice
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick Earth Balance or other non-dairy margarine
2/3 cup plus 1-1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 teaspoon of Ener-G or other egg replacer mixed with 2 tablespoons of water
1 cup fresh blackberries (or another berry of your choice)

Preheat the oven to 400° F (222° C) with the rack in the middle. Spray a 9-inch round cake pan with cooking spray.

Mix the soy milk with the lime or lemon juice in a small bowl and set aside until the milk separates.

Whisk together the flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat the margarine and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in the vanilla. Add the egg replacer mixture and beat well.

At low speed, add the flour mixture in three batches, alternating with the soy milk mixture, mixing until just combined. Spoon the batter into the cake pan. Scatter the berries on top and sprinkle the cake with the remaining 1-1/2 tablespoons sugar.

Bake until the cake is golden and a knife or cake tester inserted into the center comes out clean, 23-25 minutes. Cool in the pan for 10 minutes, then turn the cake out onto a rack and cool 10 to 15 minutes more. Invert onto a plate and serve.

Recipe courtesy of HungryFace.

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