My go-to recipes (both vegan and not)

So lately I've only been making vegan cake because, believe it or not, it actually tastes better than the regular cake recipes. That, and my 4-year-old can have some, too, without taking lactase pills first. But just for information sake, I'll include both vegan and regular cake recipes. These recipes are quite versatile, but the vegan versions are quite soft, so keep that in mind if you want to stack them, they may need some extra support.

Let's start with the regular recipes.

I got both my regular recipes from the Better Homes and Gardens Cookbook.

Vanilla Cake (adapted from White Cake recipe)

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 cup butter or margarine
1 tsp vanilla (or 1 packet vanilla sugar)
4 egg white (or 3 whole eggs if the white color isn't so important)
1 1/3 cups buttermilk (this makes the cake. Don't be tempted to substitute regular milk.)

In large mixing bowl, beat butter, sugar and vanilla. Add eggs one at a time. Add dry ingredients and buttermilk alternately until completely combined, trying not to overbeat. Pour into greased pans and bake on 180 Celsius until toothpick inserted into the middle comes out clean. Makes 2 8 inch or one sheet cake.

Chocolate Cake (adapted from One-Bowl Chocolate Cake recipe)

1 cup flour
1 cup sugar
1/4 cup baking cocoa
1 tsp baking powder
1/4 tsp baking soda
Pinch of salt
3/4 cup milk
1/4 cup butter
1/2 tsp of vanilla or half a packet of vanilla sugar
1 egg

Put all the ingredients in a mixing bowl and mix on low until just combined. Bake at 180 Celsius until a toothpick inserted into the middle comes out clean. Makes 1 8 inch cake or 12 cupcakes. A sheet cake would require a double batch.

And now my vegan go-to recipes.

Vegan Chocolate Cake  (found listed as Vegan Chocolate Cupcakes on the Internet)
1 cup coconut milk (or your favorite milk substitute)
3/4 cup sugar
1/3 cup oil
1 1/2 tsp vinegar
1 tsp vanilla or 1 packet vanilla sugar
1 cup flour
1/3 cup baking cocoa
3/4 tsp baking soda
1/2 tsp baking powder
Pinch of salt

Whisk your wet ingredients together. Add dry ingredients and mix until just combined. Pour into prepared baking pans and bake at 180 Celsius until toothpick inserted into the middle comes out clean. Makes 1 8 inch cake or 12 cupcakes.

Standard buttercream (can be vegan or not as desired)

1 cup butter or margarine
1 tsp vanilla or 1 packet vanilla sugar
About 500g powdered sugar or around 4 cups or two full boxes as sold at your local grocery store
A few tbsp of milk or milk substitute

Cream your butter and vanilla for at least 3 minutes. Add half the powdered sugar and beat until fluffy. Add milk as needed. Add the rest of the sugar and milk as needed. Beat at least another 4 minutes on high.

You can also make your buttercream chocolate by adding a 1/4 cup baking cocoa or peanut butter by adding a cup of peanut butter or strawberry by substituting no chunk strawberry jam for the milk. Be creative. There's tons you can do with this.

You may be asking yourself what about vegan vanilla cake? Well, I haven't found a recipe I'm in love with yet. If I ever come across one, I will be sure to post it.