6:30 pm Thanks-Living Vegan Potluck @ Troy, Michigan
1:00 pm Lansing Vegan Brunch Potluck @ Clerical Technical Union-MSU
7:00 pm Veg 101 Cooking Class @ Rochester Hills Whole Foods
7:00 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
all-day VegMichigan’s January Trenton Li... @ Trenton Memorial Library
VegMichigan’s January Trenton Li... @ Trenton Memorial Library
Jan 1 – Jan 31 all-day
Please check out our library display, located at 2790 Westfield, Trenton, Mi. 48183. Contact: Francene Sanak (734) 676-9777 email@example.com.
6:30 pm Joel Fuhrman, MD @ Groves High School Main Auditorium
12:00 am VegMichigan’s February Plymouth ... @ Plymouth District Library
all-day VegMichigan’s March Redford Town... @ Redford Township District Library
all-day VegMichigan’s April Romulus Publ... @ Romulus Public Library
10:30 am VegFest @ Suburban Collection Showplace, Novi, Michigan
all-day VegMichigan’s May Henry Ford Cen... @ Henry Ford Centennial Library
all-day VegMichigan’s June Carl Sandburg... @ Carl Sandburg Library
all-day VegMichigan’s July Carl Sandburg... @ Carl Sandburg Library
all-day VegMichigan’s August Allen Park ... @ Allen Park Community Center Library
VEGAN VANILLA CAKE
· 1 1/2 cups turbinado sugar
· 1/2 cup vegan butter spread
· 1 Tab. baking powder
· 3/4 tsp. salt
· 2 cups vanilla almond milk
· 1 Tab. vanilla extract
· 1 tsp. almond extract
· 3 cups whole wheat pastry flour
Place the sugar and vegan butter into a mixing bowl; cream together using a hand-held mixer until light and fluffy.
Add the baking powder, salt, almond milk, vanilla and almond extracts. Beat again until all ingredients are mixed well.
Stir in the flour by hand until just combined. Pour into an oiled 9″ x 13″ baking dish.
Bake at 350 degrees for 30 minutes. If making cupcakes – bake for 20-25 minutes or until the center springs back when lightly touched.
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