It was a beautiful Sunday morning and with an extra hour to spare, I decided to bake a vanilla cake after making miso soup for breakfast. I used Peter Berley’s cake recipe from his Modern Vegetarian cookbook and added additional milk to make it extra moist.
- 1 1/3 c. unbleached all-purpose flour
- 2/3 c. whole wheat pastry flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. fine sea salt
- 1 c. pure maple syrup (I didn’t have enough, so I substitute half with palm sugar)
- 2/3 c. water
- 1/3 c. pure olive oil
- 2 tsp. cider vinegar
- 1 tbs. vanilla extract
- 1/2 c. mlk (soy or almond)
Mix the dry and wet ingredients separately and mix together. Pour the mix into a greased cake pan and bake for 20-25 minutes at 350 degrees. While the cake is baking, start the sauce. Of course fresh berries are best, but it’s not the season, I recommend thawing Stalbush frozen raspberries. In a sauce pan, put 1 c. of berries with 2 tbs. maple syrup (or honey) with 2 tbs. of palm sugar until melted in a sauce pan. I enjoy the whole berries, but if you don’t like the seeds you can strain for more of a syrup sauce. Once the cake has cooled, pour the sauce over and enjoy. The vanilla cake made my lovely brisk afternoon a bit warmer.