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With so much going on in the world, it’s understandably hard to relax and enjoy the simple things in life. Sometimes, all it takes is a slice of cake at the right moment to put a smile on our faces. This week, we’re going to put on our tall chef hats and bake some delicious goodies! There’s always a healthy catch, of course. These ones we’re about to share provide us with equally delicious alternatives to our traditional animal-derived ingredients!
Now, listen: since the beginning of the internet, our experts have been searching for the best egg and dairy-free cakes ever made in human history. Alas, the time for sharing the first of many to come, has arrived. Without further ado:
From the great mind of Tina Demasi-Lemons:
Grandma’s Eggless, Butterless, Milkless Cake (Yields 18 servings)
The first step consists in combining all the dry ingredients in a bowl, and the liquid ingredients in another. After that, you will want to pour the liquid ingredients, all at once, into the first bowl. Go on with the magic and beat it until it’s smooth as silk would be if it was a cake in the making. Now, time to pour the batter into a 9 x 13-inch pan and take it to the oven! Once you preheat the oven, gently toss the pan in, leaving it there at a temperature of 175º C or 350 Fº for about 20-25 minutes, until greatness is achieved.
Time’s up and all we have to do now is let it cool for a bit, preferably to room temperature. In this case, the cherry on top will be a sprinkle of confectioner’s sugar.
The unclassified holy grail of baking is now in our hands and we will, for sure, be spilling the tea with you in the upcoming future. Make sure to give Grandma’s cake a try and tell us what you think. Most importantly, don’t forget to spread the love and to use the key ingredient: the chef’s hat.
See you next week!