all-day VegMichigan’s February Roseville... @ Roseville Public Library
12:00 am VegMichigan’s February Plymouth ... @ Plymouth District Library
6:30 pm Vegan Potluck @ Humane Society of Huron Valley
all-day VegMichigan’s March Auburn Hills... @ Auburn Hills Public Library
all-day VegMichigan’s March Redford Town... @ Redford Township District Library
all-day VegMichigan’s April Oak Park Lib... @ Oak Park Public 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 May Wayne Public L... @ Wayne Public Library
6:30 pm Veg 101 Cooking Class @ Ann Arbor Whole Foods
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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