-1 cup plain soy milk
-1 1/2 cups unbleached all-purpose flour
-1 tablespoon apple cider vinegar
-1 teaspoon baking soda
-1 cup white sugar
-1/2 teaspoon salt
-1 teaspoon baking powder
-1/4 cup water
-1/3 cup canola oil
-1 tablespoon vanilla extract
-1 tablespoon lemon juice
-1/4 teaspoon almond extract
First of all preheat the oven to 350 degrees F (175 degrees C). Flour and grease an 8×8-inch baking dish.
Stir vinegar and soy milk together in one large glass measuring cup.
Whisk sugar, flour, baking powder, baking soda and salt together in a bowl.
Briskly mix water, canola oil, vanilla extract, lemon juice and almond extract into the soy milk mixture using a fork. Then stir the soy milk mixture into the flour mixture until batter is lump-free. Pour the batter into the prepared baking dish.
Bake about 35 minutes, until the toothpick inserted in the center of the cake comes out clean.
This cake can be topped with your favorite basic vegan chocolate or with vegan vanilla buttercream frosting. But, consider that before topping, the cake must be completely cooled.
Note: You can also use all water in place of the soy milk, but the soy milk adds more flavor. Also, for this to be truly vegan you need to purchase sugar made without the use of animal byproduct which you can buy at your local, friendly health food market.