There is so much in life celebrate! So why not bake your own celebration cake for those you love so that you will know just what’s in the ingredients? After much trial and error, I finally came up with a recipe for a large Vegan cake that even an omnivore would devour! I looked everywhere for the perfect vegan sheet cake recipe, but the ingredients were for smaller sheet cakes, or layer cakes. I have even tried doubling some of the recipes I came across, only to find that doubling up the ingredients was a big mistake. Allow me to save you TIME, MONEY, AND EFFORT, because if you spend the money on Vegan/Organic ingredients and time in a hot kitchen, then you have every right to get successful results (if you follow the directions!) Enjoy! Yahcna “The Queen of Vegan Soul Food” INGREDIENTS 2 1/4 cups purified water 1 tsp. Ener-g egg replacer 1 1/2 cup Vanilla Almond Milk 1 cup of Veganaise or Tofutti Sour Cream 1 1/3 cup Earth Balance Vegan Butter 4 cups of vegan sugar (or dry sweetener) 4 Tbsp. Vinegar (Vegan friendly look for a “U” or “K” symbol) 4 Tbsp. Almond Extract (vegan friendly) 6 cups of Pastry Flour 4 tsp. baking soda FROSTING USE THIS FROSTING RECIPE IF YOU ARE SERVING YOUR CAKE FROM THE PAN: 1 cup Tofutti CREAM CHEESE or nonhydrogenated veg. shortening 1 cup Vegan margarine (Earth Balance) 3 teaspoons vanilla extract 1/2 cup Almond milk (add more if too thick) 7 cups powdered sugar, sifted if clumpy (3 BAGS) USE THIS RECIPE IF YOU ARE DECORATING THE WHOLE CAKE . . .

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