Yellow Cake
A rich, buttery yellow cake with a soft, tender crumb. Perfect for pairing with Chocolate Agave Frosting for a classic, irresistible treat.
Equipment
- 9-inch cake pan,
- Nonstick cooking spray
- medium-size bowl
- Large-size bowl
- Toothpick
Ingrediënten
- 3 cups 375 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup 112 g nondairy butter, softened
- 1 cup 200 g granulated sugar
- 1 tablespoon 15 ml pure vanilla extract
- ¾ cup 170 g nondairy yogurt
- 1 recipe Chocolate Agave Frosting optional, page 447
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat a 9-inch cake pan with nonstick cooking spray.
- In a medium-size bowl, combine the flour, baking soda, baking powder, and salt.
- In a large-size bowl, use an electric mixer to cream together the nondairy butter and sugar.
- Add the vanilla extract and nondairy yogurt to the butter-sugar mixture, and beat until smooth and creamy.
- Gradually add the dry ingredients and mix on low speed until just combined.
- Pour the batter evenly into the prepared cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting with Chocolate Agave Frosting, if desired.
Notes / Tips / Wine Advice:
Serving Tip:
Pair with a glass of iced tea or a scoop of vanilla ice cream for the ultimate comfort dessert.
Wine Advice:
A light dessert wine like Moscato d’Asti pairs perfectly with the buttery sweetness of this yellow cake.
Nutritional Information
Calories: 240 kcal | Carbohydrates: 48 g | Protein: 3 g | Fat: 6 g | Fiber: 2 g | Sugar: 20 g | Salt: 0.3 g
