![]() ![]() To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.Transfer the cake batter to prepared pans.Whisk the cider vinegar into the batter.Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well. ![]() Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.Preheat the oven to 350F degrees and position rack in center of oven.3/4 cup melted coconut butter (not coconut oil).1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand).2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature.1 1/2 cups organic whole wheat pastry flour.Well, here it is, fabulous vanilla cake! I hope you all enjoy it, and I will definitely continue to create new delicious recipes for you all in the new year! So I whipped one up for this blogaversary! It isn't that I haven't made a vanilla cake in the last 10 years, just that I haven't typed up a recipe for one. I guess I am always just trying to come up with new creative flavors, but of course I need a plain vanilla cake so it is about time. Funny because of my blog's name, and because I love vanilla cake so much. I made a raw vegan one years back but never a baked one. It means so much when you comment back when you enjoy a recipe, and makes me happy that I can create things that you can enjoy again and again! Surprisingly though, I have never actually made just a plain vegan vanilla cake on the blog. I really appreciate everyone that has been along for the journey with me, thank you to all of you that have followed me over the years. From then on out I have been committed to making delicious vegan recipes, and it has been a lot of fun! I started experimenting with more vegan recipes in 2010, but actually went completely vegan back in 2012, and then converted the blog to completely vegan. After a while I just combined the two because it was a lot easier and less confusing. And, when I started the blog, I had a separate one for the savory dishes called Garlic and Sea Salt. I was making a lot of dairy heavy dishes, like cheesecakes (which are still my favorite and even better now that they are veganized), mousses and cream pies. My food has really evolved a lot since then. I do consider my food creations art as well.ฤก0 years ago when I started the blog I wasn't vegan either. So, in a way I am happy that I am still using my degree to create this blog and photograph my dishes. I graduated with an art degree, but I actually work in the food industry as a cook in a health food store not in anything specifically art. The recipe making, the sharing, the photography and creating art in a way. I also learned a lot of things from the other bloggers, and found that I really enjoyed blogging. Back then I figured only a few of my friends would look at it, but as it turned out I joined some blogging communities and found that other people appreciated them as well. I was experimenting with new recipes all the time, and sharing the good ones. It started out as a way to share my recipes all in one place, somewhere other than just in my Facebook notes. Although it didn't really start as a blog. I can't believe that I started this blog 10 years ago. ![]()
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