Vegan Shortcake

The food portion of my son's 1st birthday party is not a memory I'd like to relive.  In fact, I'm pretty sure everyone in attendance has bad memories of it.  I still hear about it, and unfortunately, it tainted my reputation for life with some family members who are always leery when I bring a dish to a family event.

To be fair--I was very new to food allergies. We're talking 4 months from the time my son had his first anaphylactic shock and we had just had our first visit to the allergist to confirm what his allergies even were. 

I had just had the rug pulled out from under me.

It was my first time ever trying to figure out how to do do cake and ice cream without dairy or eggs. 

I was very lost and very alone during that time. Which is actually why I started this whole thing in the first place.  Needless to say, I've come a very very long way. I never want anyone who crosses my path with a similar fate to feel lost and alone.  I'm here for you.  

Enough with the sappy stuff.  Let's get to this recipe.  

This is a family favorite for strawberry shortcake, and I can even pass it for a white cake if I really need to. 

Vegan Shortcake

3 Cups All-Purpose Flour

2 Cups Sugar

1 tsp baking soda

1 TBSP baking powder

1/2 tsp Salt

1/2 Cup oil

1 TBSP Vanilla

2 Cups Warm Water

Preheat oven to 350 degrees.  Combine Dry ingredients then add remaining ingredients. Use hand mixer to beat until smooth.

Pour into prepared 9x13 regtangle, or 9-inch pans.

Bake 30-35 Minutes or until the cake springs back to the touch (Or until it passes the toothpick test)

Let cool before serving.

Delicious with Strawberries and CocoWhip or Coconut RediWhip