Just cake.

The yellow cake recipe from The Complete Vegan Kitchen cookbook is so good. It's perfectly moist, uniform and doesn't fall apart like some vegan cakes do. The recipe itself is not even different from most vegan recipes where baking soda and vinegar is used to help the rising of the cake. But what makes it interesting is that after you mix the flour, sugar, baking soda, salt, oil, vanilla and soymilk, you add the vinegar at the very end. Not sure if this is what makes all the difference but I will be doing that from now on! I saved it with cashew coconut cream (blend chilled coconut cream, soaked and rinsed cashews and a tiny bit of maple syrup) and fresh raspberries.