Hi everyone and thank you to Sinea for allowing me to be a guest today. My name is Dawn and I write Spatulas On Parade. Over on my page you will find decadent desserts, International Cuisine and down-home-make-ya-feel-good Southern food. I hope you will stop by and browse around.
It is already the end of August, can you believe it? I can’t. Time sure does fly. Summer is coming to a close, kids have returned to school, teachers have gone back to work and vacation time is over.
With all of that, you need an easy go to cake. No fuss, no muss, haven’t been to the store, kind of a cake. AND I have just the one for you! This is my go to cake. Simple, easy and I can make it in less than 45 minutes, start to finish. No bowls, one pan and doesn’t make a huge amount. Plus you don’t need eggs or milk or butter. How great is that?
I bake mine in a 9 inch square baking dish. It takes 35 minutes to bake and you can top it with ice cream when it’s hot, homemade whipped topping or let it cool and ice it. The varieties are endless.
Here are a few of my previous ones. As you can tell I like chocolate, lemon and mango.
But for Sinea’s readers, I have a new version. Another favorite flavor of mine. LEMON
Lemon No Egg Dairy Free Cake
1 1/2 cups all purpose flour
1 tsp baking soda
1 cup white sugar
1/2 tsp salt
zest from 2 lemons (mine were small)
Combine these ingredients well in a 9 inch baking dish, I used a square one.
Flatten out the mix and make 3 wells.
You will add in the small wells:
1 tsp white vinegar
juice from the lemons
1 tsp vanilla extract
In the large well add 5 TBSP oil.
Now pour 1 cup of water over the entire mix and stir well. Only until combined well but not over mixing.
Bake for 35 minutes at 350 degrees
Thank you again for letting me share with ya’ll and as always:
See all of the TEN cupcake parades here:
Cupcakes on Parade in Review