Allergen free cake

Allergen Free yellow cake

2 c flour

1 ½ c sugar

½ c vegan margarine

1 c soy milk

3 1/2 tsp baking powder

1 tsp salt

½ c applesauce (unsweetened)

¼ c vegetable oil

1 tsp vanilla

(to make chocolate, add ½ c cocoa and ¼ c oil or melted margarine)

Cream the sugar together with the margarine. Add the applesauce and vanilla. Mix dry ingredients in separate bowl with a whisk or fork. Add the dry ingredients to the creamed mixture alternating with milk until well blended. Grease pans or line cupcake pans. Pour batter into one 9x13 rectangle pan or 2 rounds or fill cupcakes 2/3 full.  Bake at 350 about 25 minutes for rounds, 30-40 minutes for rectangle or 20-25 minutes for cupcakes until toothpick comes out clear in center.

Cool completely before frosting.

Frosting

2 c confectioner’s sugar

½ c vegan margarine

1 tsp vanilla

1 to 2 tbsp soy milk

(make into chocolate by adding 1/3 c cocoa and soy milk as needed 1 tsp at a time)

Add to deep bowl and mix with electric mixer until smooth and creamy. Add sugar or milk as needed to achieve the right consistency. Use right away, this will become firm if placed in the fridge. Once you have frosted the cake, place all of it in the fridge.