This is my first new blog post in roughly 2 years, which even for me is hard to believe. It's been a whirlwind. Over the past 24 months, our daughter has gotten married, made us grandparents, bought a house and moved closer to us, and become pregnant again. Our son-in-law deployed to Afghanistan (and returned safely), our oldest son got married, our youngest son joined the Army, and our middle son is set to graduate university.
And that's just the kids.
I could go on, but I'm not sure anyone wants to read a 10-page blog post. The point is, I've been incredibly preoccupied and haven't been able to open those rooms in my mind which contain anything worth writing about. However, a rogue virus from who-knows-where has worked to put a lot of us out of work- at least temporarily. So, I've started to think about writing again, now that I have quite a lot of extra time on my hands.
As I've enjoyed reviewing these recipes, I've noticed that I haven't provided much material for our vegetarian and vegan friends, so I thought the break in the dry spell should be for them.
This incredibly versatile cake can also be gluten free. Just substitute the total amount of regular flour for the gluten free mix of your choice.
1 cup all purpose flour
1 cup whole wheat flour (you can easily just use 2 cups all purpose)
2 cups white sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 cup cocoa powder
1 cup oil
2 cups plant milk (soy, rice, nut)
1 Tbsp vinegar
1 tsp vanilla
Preheat oven to 350 degrees. Prepare a pan of your choice with nonstick spray.
Combine dry ingredients and mix well. Combine wet ingredients, and add to dry ingredients, mix well and pour into pan. Batter will be quite loose, but fear not, it bakes up beautifully!
Bake for 50 minutes or until a toothpick comes out clean or cake springs back at a fingertip touch.