UPDATED Sept 2025
Preheat 350°
CAKE 1 no fruit
1½ cups self-rise flour (aerated)
(self-rise = 1 cup all-purpose flour) + 1½ tsp. baking powder
1 cup sugar (¾ cup)
1 teaspoon baking soda (not baking powder)
½ teaspoon salt
¼ cup unsweetened cocoa powder (peanut powder, instant coffee)
1 cup cool water or soy milk
3 teaspoons acid (fresh lemon juice or distilled white vinegar)
2 teaspoon vanilla or other extract
mix dry ingredients
add mixed wet ingredients
stir to no lumps, about 30 seconds
40 minutes 350°
Sprinkle sugar on top while still hot
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CAKE 2 with fruit
1½ cups all-purpose flour (aerated) 455+225 675
1 cup sugar (¾ cup) 580
1 teaspoon baking soda (not baking powder)
½ teaspoon salt
¼ cup soy milk powder
Pineapple, canned, 2¼ cup (20 oz can), crushed, sliced, or chunks
1 cup liquid (include juice drained from can)
2 Tbls lemon juice
2 teaspoon vanilla or other extract)
let all liquids total 1¼ cup
Brown Sugar, ¼ cup, unpacked or some chopped nuts to sprinkle on top
Preheat oven to 350
Arrange pineapple slices in the pan (add maraschino cherries &/or pecan halves and set aside.
Mix up the cake batter with everything else except the brown sugar. If you didn't get about a cup of juice from your canned pineapple then make up the difference with water (or you can use lemon or orange juice).
Don't over-mix, quickly stir the batter up and pour the batter carefully over the slices. Bake for 40 minutes or until done. Let rest in the pan for a few minutes then flip the cake onto a plate and sprinkle the brown sugar on while it's still very hot. Let the cake cool.
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Orange juice + Sunflower seeds