2 1/4 cups flour
1 2/3 cups brown sugar
2/3 cups shortening
1 2/4 cups vanilla soy milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
10 fresh strawberries
A few drops of food colouring (optional)
egg substitute equivalent to 5 eggs
You will also need:
Greased and floured 9 round cake pansA small bowl, a medium bowl, a large bowlHand mixerMeasuring cups
Heat oven to 350°F.
Mix flour, brown sugar, shortening, baking powder, soymilk, and vanilla together. Remove and discard strawberry greens. Put strawberries in a separate small bowl and squish them up with a fork. Add strawberries to batter. In a separate bowl, use a hand beater to mix up the egg replacer then beat it until frothy. Add beaten egg replacer to batter. Batter will be slightly pink, but you can add a few drops of red food colouring to brighten the colour. Pour into two greased and floured 9 round cake pans and bake for 30 to 35 minutes.
I like cake.
NOTE: Some brown sugars are just bleached sugar with molasses added. As far as I know, C&H brown sugar isn't bleached.
NOTE: Also, some red food colouring is made of crushed up bugs (carmine). Make sure your food colouring is from vegetable sources.
NOTE: Spectrum Naturals makes really good organic vegan palm oil shortening.