Sometimes you just need to bring it back to the basics.
INGREDIENTS
3 tablespoons evaporated cane sugar
1 tablespoon plus 1 teaspoon mild vegetable oil
3 tablespoons non-dairy milk of choice mixed with 1/8 teaspoon mild vinegar
1/2 teaspoon vanilla extract
1/4 cup unbleached all-purpose flour
1/4 teaspoon baking soda
sprinkle of salt
Topping of your choice: jam, Hot Fudge Sauce (page 81), a scoop of ice cream…
Makes 2 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease and flour 2 half-pint canning jars and place on a rimmed baking sheet.
In a small bowl, combine the sugar and oil and whisk until well combined. Add the milk (mixed with vinegar) and the vanilla extract, and whisk until smooth. Add the flour, baking soda, and salt, and whisk until just combined.
Divide between the 2 prepared jars and bake for 10 to 14 minutes, until golden and a toothpick inserted into the center of a cake comes out clean.
Let cool for at least 20 minutes before crowning with a topping and serving.