Lyle: No Applesauce, White Cake
The Movie: Lyle
Category: Horror/Drama
Release Date: July 12, 2014
Running Time: 62 min
No Spoilers Blurb: A young couple moving into a new home suffer a guilt & grief filled journey to losing their child. Soon mysterious feelings abound as those around them seem to harbor plans for the couple's next newborn child.
Why I like it: I love Rosemary’s Baby for a number of reasons, and this has been described as a re-imaging of that film, which makes it an easy sell for me. Gaby Hoffman’s performance gave me legit chills and I am always drawn to the idea of a mother’s love and what she will do to protect, or mourn for, her children. This move is 62 minutes which makes it an easy watch. This movie also gets a thumbs up for featuring a lesbian protagonist, and for being an out of control beautiful picture that is actually Stewart Thorndike’s debut film. In researching the film I also read that it had a nearly all woman crew which is totally bad ass and something I found out after watching and loving the film so no, I don’t only like the movie for those reasons.
The Recipe: I picked a simple white cake. In the film Leah and her partner visit their manager with whom she’s been having ummm emotional tension. She brings her a simple white cake to which the landlord exclaims that it’s so moist it must have applesauce in it! Leah repeatedly shakes her head saying that there is none. So here is a delightful moist cake with no applesauce.
Ingredients
For the Cake:
2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour*
1 and 1/2 cups (300g) White Sugar
1 and 1/2 tsp Baking Soda
3/4 tsp Salt
1 and 1/2 cups (360ml) Almond Milk*
1/2 cup (120ml) Coconut Oil (Melted)*
1 Tbsp White Vinegar
2 tsp Clear Vanilla Extract
For the Buttercream Frosting:
4 and 1/2 cups (540g) Powdered Sugar
1/2 cup (112g) Vegan Butter
3 and 1/2 Tbsp Almond Milk
2 tsp Clear Vanilla Extract
Directions
Preheat the oven to 350°F (180°C) and spray two 8-inch cake pins with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together.
Add the almond milk, melted coconut oil, white vinegar and clear vanilla extract and whisk in with a hand whisk until just combined, don’t overmix, tiny lumps are okay.
Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Transfer the cakes to a wire cooling rack and let them cool completely before frosting.
Prepare your frosting by adding the powdered sugar, vegan butter, almond milk and clear vanilla extract to the bowl of your electric mixer and start off at slow speed, gradually increasing speed until your frosting is thick and smooth. If your frosting is too thin, add more powdered sugar. If it’s too thick, add more almond milk a drop at a time until you reach the right consistency.
Frost the cake and decorate with sprinkles.
Source: Loving it Vegan
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