Naturally sweetened white cake

[Raquelita]

White cake.

2 C ww pastry flour
1 T baking powder
pinch of salt
1 C milk or non dairy milk
¾ C Maple syrup
½ C mashed banana (about 1 med or 2 small)
1/3 C canola oil
2 t vanilla
2 t apple cider vinegar.

Preheat over to 350. Lighly oil 2 9 inch round cake pans or 1 9 x 13. Place wet ingredients in a blender and process until smooth. Stir together dry ingredients. Pour wet into dry and bean well using whire whisk or electric beater until batter is smooth. Pour into pans evenly. Tape pans on countertop to rid batter of any air bockets. Bake until toothpick comes out clean 25 to 30 minutes. Allow to cool for 10 minutes. Turn out of pans and cool completely. Do not frost until completely cool.

Another white cake
2 ½ C ww pastry flour
2 to 3 teaspoons baking powder
1/8 teaspoon salt
¼ C corn oil (or butter)
½ C brown rice syrup or maple syrup
1 teaspoon pure vanilla
½ to 2/3 C milk or non dairy milk.

Preheat oven to 350. Oil and flour 9 inch round cake pan or loaf pan. Stir dry ingredients into a boil. Whisk together wet ingredients. Stir wet into dry mixing until smooth – do not overmix. The batter should be thick and spoonable not runny. Add more milk if needed. Spoon into pan. Bake on center rack 40 to 45 minutes or until a wooden pick inserted into center comes out clean. Do not open oven door until cake has baked at least 20 minutes or cake may sink. Cook in pan 10 minutes before turning out onto wire rack to finish cooling.