1 cup nondairy milk
1 teaspoon apple cider vinegar
1 3/4 cups unbleached all-purpose flour
1/2 tablespoon baking powder
1/2 tablespoon baking soda
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup vegan margarine (I use Earth Balance)
1/4 cup applesauce
1/4 cup vanilla vegan yogurt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1. Preheat oven to 350 degrees F . Grease and flour two 9″ round pans. In a measuring cup, stir together the vinegar into the milk and let curdle. Set aside.
2. Into a bowl, sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream the sugar and vegan margarine until light and fluffy.
3. Beat in the applesauce and yogurt, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Add additional milk if batter looks too thick.
4. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Source of recipe: After reading too many forums, variations of recipes, and cookbooks, I decided to consult a non-vegan recipe and tweak it myself. I don't even know how it came out yellow (vegan magic), but this is fluffy and fabulous without the typical dense texture of other cakes. I used a basic vegan chocolate "buttercream" frosting to top it off. Yum!