Vegan Vanilla Cake -

If you are searching for a delectable, guilt-free dessert, look no further than this Vegan Vanilla Cake. This cake is not only egg-free and dairy-free but also incredibly moist and fluffy, making it the perfect treat for any occasion. Its rich vanilla flavor, complemented by a creamy vegan frosting, will satisfy everyone’s sweet tooth, regardless of dietary preferences!

Why You Will Love This Recipe

This Vegan Vanilla Cake is ideal for any celebration—birthdays, weddings, or just a cozy afternoon treat. The simplicity of the ingredients means you can whip it up quickly, and the flavor is surprisingly delicious. By using plant-based ingredients, you’re not only being kinder to animals but also healthier! This cake is free from cholesterol and can easily be adapted to include gluten-free options by using gluten-free flour. Plus, it pairs perfectly with fruit toppings or serve it as-is with your favorite vegan frosting!

Pro Tips for Making Vegan Vanilla Cake

For an even fluffier cake, make sure to use room-temperature almond milk. You can also mix the wet ingredients first and let them sit for a few minutes to curdle, creating a vegan buttermilk. Avoid overmixing the batter to maintain the cake’s light texture. Finally, don’t open the oven door while baking; it can cause the cake to sink. Trust the timer!

Ingredients

To create this delightful cake and its frosting, gather the following ingredients:

Vegan Vanilla Cake

2 cups (310g) all-purpose flour
1 cup (300g) granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (360ml) unsweetened almond milk or other plant milk, room temperature
1/2 cup (160ml) vegetable oil
2 tablespoons apple cider vinegar or white vinegar
1 tablespoon vanilla extract

Vegan Frosting

1 cup (230g) vegan butter, softened
4 cups (480g) powdered sugar
2 teaspoons vanilla extract
24 tablespoons plant milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper to ensure easy removal.

Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This ensures that your leavening agents are evenly distributed throughout the flour.

Step 3: In another mixing bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Let the mixture sit for about 2-3 minutes. This step allows the almond milk to slightly curdle, mimicking buttermilk, which adds to the cake’s moisture.

Step 4: Gradually pour the wet ingredients into the dry ingredients. Using a whisk, mix until just combined. Be careful not to overmix; a few lumps are okay!

Step 5: Divide the batter evenly between the prepared cake pans and smooth out the tops with a spatula to ensure even baking.

Step 6: Bake in the preheated oven for 28-32 minutes. Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, your cakes are done!

Step 7: Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step is essential to prevent the cakes from becoming soggy.

Step 8: For the frosting, beat the softened vegan butter in a mixing bowl until it becomes creamy. Gradually add the powdered sugar, mixing well after each addition. Finally, mix in the vanilla extract and plant milk until you achieve a smooth and fluffy frosting consistency.

Step 9: Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then carefully place the second cake layer on top and frost the top and sides of the cake.

Step 10: Decorate as desired! You can add fresh fruits, sprinkles, or any of your favorite toppings to add a personal touch.

FAQ

Can I make this cake gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend to keep this recipe gluten-free.

How should I store the leftover cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the unfrosted cake for up to 2 months.

Can I use a different type of plant milk?

Absolutely! You can use any plant-based milk you prefer, such as soy, coconut, or oat milk, but almond milk is the most commonly used for a subtle flavor.

Is the frosting essential?

While the frosting adds a delicious touch, you can enjoy the cake plain or top it with fresh fruit or a dusting of powdered sugar instead.

What if I don’t have vegan butter?

If you don’t have vegan butter, you can use coconut oil, but make sure to soften it before mixing to ensure a creamy consistency.

Conclusion

The Vegan Vanilla Cake is a straightforward recipe that yields fantastic results. Its fluffy texture and sweet taste make it a crowd-pleaser, while its vegan ingredients cater to numerous dietary preferences. With this recipe, you can create a dessert that everyone will love, irrespective of their dietary restrictions. Happy baking!