2 cups sifted pastry flour
3/4 cup sifted fine white or baker’s sugar
3 tsp sifted baking powder
1/4 tsp salt
1 tsp vanilla
1/4 vegetable oil
1 1/3 cups water or rice milk
1 1/2 tsp ener-G egg replacer
2 tbsp warm water
1 basket of fresh strawberries
2 cups vegan whipped cream
Beat warm water and Ener-G Egg Replacer until frothy, set aside. Mix rest of ingredients together until the batter is smooth then add the frothy mixture into the batter. Bake at 375 degrees for 35-45 minutes. Set aside to cool. Spread the whipped cream onto the cake, topped with strawberries.
3/4 cup sifted fine white or baker’s sugar
3 tsp sifted baking powder
1/4 tsp salt
1 tsp vanilla
1/4 vegetable oil
1 1/3 cups water or rice milk
1 1/2 tsp ener-G egg replacer
2 tbsp warm water
1 basket of fresh strawberries
2 cups vegan whipped cream
Beat warm water and Ener-G Egg Replacer until frothy, set aside. Mix rest of ingredients together until the batter is smooth then add the frothy mixture into the batter. Bake at 375 degrees for 35-45 minutes. Set aside to cool. Spread the whipped cream onto the cake, topped with strawberries.
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