MAKES 1 DOZEN
When our son was very small, he loved vanilla cake. He wanted “vanilla everything” on his birthday. So we’ve tested out all sorts of vanilla cake recipes. This one is the best of them all. We turned it into a cupcake recipe, because kids love cupcakes. (See the tip below for the cake version.) These are moist and fluffy, and — even if your kids don’t believe it — they’re very healthy. They’re grown-up approved, too. Happy baking!
1¾ cups white whole-wheat pastry flour
1 tsp. baking soda
½ tsp. Himalayan pink salt
¾ cup maple syrup
1 cup unsweetened almond milk
⅓ cup olive oil
1 Tbsp. apple cider vinegar
2 tsp. vanilla extract
1 Preheat the oven to 350 degrees F. Line a muffin tin with paper liners or coat with coconut or olive oil.
2 In a large bowl, sift the flour to get rid of any clumps. Mix the flour with baking soda and salt.
3 In a separate bowl, mix together the maple syrup, almond milk, olive oil, apple cider vinegar, and vanilla extract.
4 Pour the wet ingredients into the dry ingredients and stir just to mix. Do not overmix, or your cake will be too chewy.
5 Pour the batter into the muffin cups. Bake in the oven for 28 minutes, rotating the pan after 14 minutes.
6 Let cool for at least 10–15 minutes before serving.
If you are making this into a cake, oil and flour a 9-inch round pan. Pour the batter into the pan until it is half-filled — no more than that. Bake the cake for 30 minutes on the middle rack of your oven.