Ingredients
For the Cake:
2 cups all-purpose flour
½ cup vegan butter (softened)
¼ cup almond milk (or any non-dairy milk)
2 tsp vanilla extract
1 tsp baking powder
1 ½ cups sugar (organic or Lakanto)
¾ cup vegan sour cream (e.g., Tofutti)
For the Glaze:
1 cup powdered sugar (or Lakanto)
5-6 tsp almond milk or water (add gradually)
METHOD
Preheat oven to 350F.
Into a bowl add sugar and butter. Cream together either using a stand mixer, hand mixer or by hand.
Once creamed together and resembles something like a wet sand, add in the milk and vanilla. Lightly mix together again.
Add in half of the sour cream, half of the flour and baking powder. Mix together.
This cake is going to be very very thick.
Scrape down the sides and add in the rest of the flour and sour cream.
Mix until just combined do not over mix.
Lightly butter a loaf pan to prevent sticking and add the batter in.
Spread it with a spatula.
Bake for 50 minutes to 1 hour. It will take a while because the cake batter is so thick.
Check to make sure it is cooked by putting a toothpick in the middle and sides. It should come out clean.
Allow to cool for 20 minutes.
Prepare glaze by adding powdered sugar and 2 tsp to a measuring cup. Using a whisk mix it together. Slowly add in 1 tsp of milk at a time. Do not add too much though, once it becomes too thin it is hard to thicken again. It should be thick, the whisk should make small marks but also run.
When cake is cooled pour glaze on top.
Slice and enjoy,
Serves 6-8 (depending on how many slices you cut)
