Preheat oven to 350F. Combine milk and vinegar in bowl.
Swiftly mix with whisk until frothy. Allow milk to thicken for 5-10 min.
Mix together all dry ingredients.
Combine the rest of wet ingredients; whisk together thoroughly.
Add wet ingredient mixture to dry.
Mix until just combined. Don't over mix! Over mixing will give you a tough crumb and a cake with "tunnels".
Pour batter into a greased 9-inch cake pan or divide among liners in a cupcake pan.
Bake cake for about 40-45 min (or 20-25 min for cupcakes), until golden brown and a toothpick inserted in center comes out clean. Cool on rack and top with icing or berries and confectioners' sugar!
- 1 1/2 cups non-dairy milk
- 2 tsp apple cider vinegar
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup canola oil
- 4 tsp pure vanilla extract
- 1/2 tsp almond extract
New York, New York