Liv B’s London Fog Sheet Pan Cake
Despite the fact that millions of people dove headfirst into the science and art of sourdough bread making during this pandemic, I think, for the most part, people like easy recipes.
Simple, easy, delicious... not too many weird ingredients. Recipes you can make with what you have on hand.
Comfort food has had a huge resurgence this past year, for the obvious reasons. Easy comfort food? Even better.
I recently got a copy of Liv B's (a Canadian blogger out of Toronto) second cookbook (her first was Vegan on a Budget), Easy Everyday, 100 Sheet Pan, One-Pot and 3-ingredient Vegan Recipes, which has just been published by Robert Rose.
I spent a week cooking a bunch of the recipes in this book and I wanted to share one of them with you.
The book runs the gamut from Sauces & Dressings, Smoothies, Breakfasts, Snacks, Soups & Salads, Mains, and Desserts. All the recipes are pared-down, to make them quick and easy to make.
I made: Pumpkin Pie Stuffed Sticky Rolls (kind of like the pumpkin spice latte of cinnamon rolls), Caesar Dressing (her version is made with sunflower seeds, which I quite appreciate because they are much less expensive than cashews), Smoky Broccoli, Sausage and Sweet Potato Tray Bake, and London Fog Sheet-Pan Cake.
Everything turned out great, and all taste-testers were very happy.
If you've never made a sheet-pan cake, you must try! The idea is that it makes a bigger, thinner cake, but then you get to take a bigger slice. I don't know how anyone can have a problem with that! Additionally, the sheet pan cuts down on mess, because you can bake it and serve it and store it all in the same pan. The other advantage is that it bakes quickly because of the larger pan and bigger surface area. You could be diving face-first into this cake in half an hour!
Basically, if you're looking for easy, simple recipes that are vegan, delicious and comforting, grab yourself a copy of Liv B's Easy Everyday.
OR win yourself a copy here.
Liv B’s London Fog Sheet Pan Cake
Ingredients
- 2 1/2 cups all purpost flour
- 2 tsp loose earl grey tea
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups organic cane sugar (some sugar is processed through bone char)
- 1 1/2 cups unsweetened non-dairy milk
- 1 cup brewed earl grey tea, cooled
- 1/2 cup canola oil
- 1 tbsp vanilla extract
- 1 tbsp white vinegar
- vanilla frosting (storebought or homemade)
Instructions
- Line a 13″ x 9″ baking sheet with parchment, and preheat oven to 350 degrees.
- Whisk together the flour, loose tea, baking soda and salt in a large bowl.
- Place the sugar, nondairy milk, brewed tea, canola oil, vanilla and vinegar in a medium bowl. Stir until combined and the sugar is dissolved.
- Pour the liquid mixture into the flour mixture. Stir gently until combined–do not over mix. A few lumps are fine.
- Pour into the prepared baking sheet and smooth over the top. bake in the preheated 350 degree oven for 18 to 20 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove the cake from the oven and let cool completely. Frost. Cut into slices and serve.