Let 'Em Eat Cake...Vanilla Cake!

This vanilla cake is very happy.

HELLO EVERYONE! Gosh I miss writing. Keeping my life in balance lately has been a bit of a challenge. I had an amazing spring break in London, Taylor Swift and Alicia Keys concerts, spent quality time with my Mum, and then a not so fun week recovering from getting my wisdom teeth taken out. So getting back into the swing of things this week has been a bit overwhelming. As I left yoga last night at 7:30p.m. after being at work from 6a.m. to 5:30p.m. I started to think about ALL of the things I still needed to get done at home and I just started to tear up and felt like crying at the thought of everything that I needed to accomplish before I could sleep! So after I had my little tiff with myself I decided that I needed to be realistic and go with my usual "list making to stay organized/sane method" and prioritized what I actually needed to get done. I went to bed at a reasonable hour. Everything accomplished? No. Making my physical and mental health a priority? Yes. 

 Anyway just needed to vent for a second. In lighter news here's the fab gluten-free and vegan vanilla cake that I cooked up this weekend! Looking forward to more writing this week! :)

Ingredients:                                                                                               Bake Time: 30-40 minutes

1 cup of white sugar

1/2 cup of vegan butter

1 cup of egg beaters

2 teaspoons of vanilla extract

1 1/2 cups of gluten free all-purpose flour

 1 3/4 teaspoons of baking powder

1/2 cup of soy milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well

Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

 **Recipe courtesy of AllRecipes.com