The cake batter recipe above is so delicious that I’m almost tempted to make it again.

I mean, seriously, how often do you see vegan recipes like this?

You see these vegan breadsticks?

And these vegan cheesecakes?

And even the classic frosting recipe above?

But there are some limitations with the cake batter: it can be a bit messy, the cheese sauce can be difficult to find in a store, and it’s very time-consuming to make. 

But, this cake batter is SO good.

And it’s not just that you can easily make it yourself; it’s that you don’t have to go and spend a fortune on a pan.

This recipe is very simple, and the results are delicious. 

For the recipe, I used vegan cream cheese.

If you prefer your cake batter a bit softer, you could also use plain vegan cream.

But this cake will turn out delicious if you use a vegan cheese. 

Here’s what you’ll need for the recipe: 1 cup vegan cream, softened to room temperature 1 teaspoon baking powder 1/4 cup vegan butter, softened 1 tablespoon almond extract 2 tablespoons coconut oil 1 egg white 1 1/2 cups white cake flour (or gluten-free flour) 1 (13 ounce) package of the best vegan cake mix 1 large egg white, beaten 1 2-inch piece of ginger, peeled and minced 1-1/2 teaspoons vanilla extract Directions: Combine the cream, butter, almond extract, coconut oil, and egg white in a medium saucepan and melt over medium-high heat. 

Stir in the ginger and vanilla until the mixture begins to bubble. 

When the mixture has boiled, turn off the heat and stir in the cake mix. 

Pour into greased greased cake pans.

Bake for about 10 minutes, or until the cakes are golden brown. 

Cool for about 5 minutes before serving. Enjoy!