Vegan Vegetarian Cooking School

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White Cake - Yeast raised

A baking powder free "white" cake which can be used as a base for many toppings and fillings. From Vol. 1

1 Tbsp yeast, dry active
1 cup whole wheat flour
1 cup unbleached flour
1 cup vanilla soy milk (or other)
1 Tbsp vanilla extract (white or powdered)
1 1/2 tsp sea salt
1/3 cup agave nectar (or ½ cup raw sugar)
1/4 cup vegetable oil

Preheat oven to 150°F. Sprinkle yeast in warm water and set aside for 3 min. Combine flours, and salt. Combine all wet ingredients into dry.
Dough should be soft enough to stir with a spoon. Place into a well greased pan 9 x 13 or two 8” round pans and let rise in warm, turned
off oven. When cake has doubled, remove from oven and preheat oven to 375°F. Bake at 375°F for 30 to 35 min. Cool. Use this cake the
next day!

Preheat oven to 350°F. Prepare pan of your choice (two 8" rounds work the BEST, or 9 x 13). Combine dry ingredients and whisk well. Combine wet ingredients. Quickly stir wet into dry and pour into pan. Bake at 350°F for 30-35 min. Let cool before turning out onto rack.

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