Caramelized Sugars Cake

Do you ever wonder what happens when one has a bunch of local, organic strawberries, a pantry full of other not so shabby ingredients, & the desire to show carnivores and veggie lovers alike that vegan baking rocks?!? Well, this cake is what happened to me in the aforementioned scenario, my Dears. In fact, I can't even begin to tell you how my writing skills will never be able to fully express the beautiful, bouncy sponge like texture of this enchanting cake that has me confused as to whether the heavens or the underworld gave me some aid in creating it...

Note: This cake is perfect for pairing with fresh or stewed fruit-a sponge cake of sorts. It is called 'caramelized sugars' cake due to it having more than one sweetening agent!

Recipe

1 1/4 Cup Organic, A.P. Flour (Arrowhead Mills is excellent)

1/2 Cup Sugar

1 1/4 Tsp. Baking Soda

1/8 Tsp. Salt

1/4 Cup Agave Syrup

1/4 Cup Vegetable Oil

2/3 Cup Vanilla Soy Milk

1 small organic banana (mashed)

1 Tsp. Vanilla

1 1/4 Tsp. Lemon Juice

Preheat oven to 350 degrees & spray a cake pan with oil. Note: this recipe is for one layer cake.

In a bowl, mix the flour, sugar, salt and baking soda thoroughly. Create a well and add the agave, oil, soy milk, vanilla and lemon juice. Before mixing, mash the banana through your hands and allow to fall into the bowl. Mix gently till homogeneous. Do not over mix.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

Let cool at least 10 minutes before serving.

Strawberry Sauce*

1/2 lb. Strawberries (washed and sliced)

2-3 Tbsp. Sugar

1 Tbsp. Corn Starch

2-3 Tbsp. Water

Pinch of cinnamon

In a sauce pan, place the strawberries and sugar. Mix the cornstarch into the water and pour into the pan. Bring to medium heat and cook for a couple of minutes or until you like the look of the strawberries.

*Sauce can also be made with blueberries, peaches, etc.

Enjoy with whipped cream or Soyatoo!