Vegan Vanilla Cake with Raspberry Frosting and Shredded Coconut
Part I, from veganchef.com:
1 1/3 cups unbleached cane sugar
1/2 cup Spectrum Naturals Spread or other non-hydrogenated vegan margarine
3 cups unbleached flour
1 T. baking powder
3/4 t. salt
2 cups soy milk, rice milk, or other non-dairy milk of choice
1 T. vanilla
1 t. almond extract
Lightly oil a 9×13-inch pan and set aside. Using an electric mixer or in a large bowl with a hand held mixer, place the sugar and Spectrum Spread, and cream together until light and fluffy. In another bowl, sift together the flour, baking powder and salt. Add dry ingredients into the creamed mixture, alternating with the soy milk, and continuing to beat the mixture well between each addition. Add the vanilla and almond extract and beat the mixture an additional 2 minutes at medium speed. Pour the batter into the prepared pan. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean. Serve plain or frost with Vanilla “Buttercream” Frosting or any of its variations, or Fluffy Lemon Frosting, or other frosting of choice.
*Note: For a marble variation, reserve 3/4 cups of the batter and add an additional 1/3 cups unbleached sugar, 1/4 cups Spectrum Spread, and 1/4 cups cocoa. Pour the vanilla batter into the prepared pan. Drop the chocolate batter by spoonfuls on top of the vanilla batter, and use a knife to make a swirl pattern.
Yield: One 9×13-inch cake
When the cake is done and still warm out of the oven, spread raspberry jam on top. Wait for it cool before frosting.
To make the frosting, start out with 1.5 cups of margarine and add powdered sugar to taste. Once it is sweet enough to your liking, add a splash each of almond and vanilla extract. If needed, you can thin the frosting out with a bit of non-dairy milk or even water.
Top the cake with shredded coconut (sweetened or unsweetened) and proceed to stuff yo face with this divine cake.