making cakes

My youngest son has some crazy allergies and we are trying to find things to substitute without changing quality of life for him or the family. Our roommate is taking a cake decorating class which requires a buttercream frosting. MOST frosting is shortening based which is either lard or soybean oil. BUT we found a palm oil shortening. I have to tell you that IMHO it is better than regular shortening for buttercream frosting at least. Now the cakes have provide a little other trick trying to find recipes that tasted good, are light airy and use oil instead of butter. We use Earth Balance Soy free margarine for him but it is expensive so I don't want to use it in every cake. We have been experimenting with recipes. Some have been really good some not so good. The one I found last night and modified was "delish" according to the family. It is a definitely a keeper recipe. We recently did a chocolate cake recipe as well that was really good.

White "vegan" (I was looking for vegan to take to church as some there don't eat eggs ~ don't let the vegan scare you)

1 1/2 cup flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 rice milk
1/3 cup oil (i used extra light virgin olive oil)
1 tablespoon vinegar
1 tablespoon vanilla
1/4 teaspoon almond extract

Preheat oven 350 Flour and grease 8 inch round pan

Mix or sift dry ingredients together in a large bowl. Add in wet ingredients until well blended. Pour into an 8 inch round pan. Bake for 35 minutes or until tests done.


based on recipe found on Vegetarian Food