Don’t you just love a bake sale? Obviously, I love to contribute, but I also find it so much fun to see (and sample :-)) what other bakers bring. Unfortunately, frequently, I’m the only one who shares something vegan, and am left out in the cold :-(… This is what makes April special. Bakers around the globe, come together for the World Wide Vegan Bake Sale, baking vegan goodies, setting up tables, and donating the proceeds to their favorite charities… How awesome is that?
In my neck of the woods, Liberation BC held a bake sale with the earnings going to Hearts On Noses Pig Sanctuary. Eat a cookie, help a piggie :-) I honestly can’t think of a better reason to bake, so I whipped up some Chocolate Chip Cookie Bars and this insanely delicious Snickerdoodle Loaf. If the money weren’t going to the piggies, I may have hoarded the whole loaf for myself!
What are your favorite bake sale goodies?
2 cups All-Purpose Flour
1/4 cup Cornstarch
3 tsp Baking Powder
1/2 cup Margarine
1 1/4 cup Sugar
3/4 cup Plain Non-Dairy Yogurt (I used almond)
1 tsp Vanilla Extract
1 tsp Apple Cider Vinegar
3/4 cup Unsweetened Non-Dairy Milk (I used almond)
4 tbsp Sugar
4 tsp Cinnamon
Preheat oven to 35o°F. Grease and flour a 9-inch loaf pan (or line with parchment, as I did).
Stir together the flour, cornstarch, and baking powder. Set aside.
Beat together the margarine and 1 1/4 cups of sugar on medium high for about 1 minute. Add the yogurt, vanilla, and vinegar, and beat for another 2 minutes. In two or three additions, add the flour mixture, alternating with the milk. After each addition, beat until smooth.
Stir together the cinnamon and 4 tablespoons of sugar. Set aside.
Pour 1/3 of the batter into the loaf pan, level the surface, and sprinkle 1 tablespoon of the cinnamon mixture over the top. Repeat once. Pour the remaining batter over the top, level the surface, and (using a butter knife) swirl the cinnamon and batter layers (be careful not to over-mix). Sprinkle the top with the remaining cinnamon mixture.
Bake for 50 – 55 minutes, until an inserted toothpick comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a cooling rack. When completely cool, wrap tightly and store overnight in the refrigerator before slicing.