Yellow buttery rum cake
1 cup nutritional yeast
2 1/2 cups unbleached flour
6 Tbsp full-fat soy flour
1 1/4 cups brown sugar
2 Tbsp baking powder
1 tsp salt
1/2 cup olive oil
1/2 cup orange squash (gold nugget, pumpkin, etc)
1 1/2 tsp lemon juice
1 1/2 cups water
1/2 cup spiced rum
1 Tbsp vanilla
1/4 tsp orange extract
1/4 tsp maple concentrate
1/4 tsp almond extract
Combine dry ingredients in a bowl. Puree sugar, oil, water, rum, squash, and flavoring in a blender. Stir with a whisk until combined. Pour into a greased, floured 9x13 pan and bake 30-40 minutes or until the center springs back when touched and a toothpick inserted comes out clean.
Frosting:
2 cups cocoa
2 cups powdered sugar
1/4-1/2 cup margarine or shortening
1 T vanilla
1/4-1/2 cup vanilla liquor or soymilk, as needed
1/2 cup orange squash
Beat frosting ingredients until combined.
2 1/2 cups unbleached flour
6 Tbsp full-fat soy flour
1 1/4 cups brown sugar
2 Tbsp baking powder
1 tsp salt
1/2 cup olive oil
1/2 cup orange squash (gold nugget, pumpkin, etc)
1 1/2 tsp lemon juice
1 1/2 cups water
1/2 cup spiced rum
1 Tbsp vanilla
1/4 tsp orange extract
1/4 tsp maple concentrate
1/4 tsp almond extract
Combine dry ingredients in a bowl. Puree sugar, oil, water, rum, squash, and flavoring in a blender. Stir with a whisk until combined. Pour into a greased, floured 9x13 pan and bake 30-40 minutes or until the center springs back when touched and a toothpick inserted comes out clean.
Frosting:
2 cups cocoa
2 cups powdered sugar
1/4-1/2 cup margarine or shortening
1 T vanilla
1/4-1/2 cup vanilla liquor or soymilk, as needed
1/2 cup orange squash
Beat frosting ingredients until combined.