Vegan Vanilla Cake

AuthorGuest GuestCategoryDifficultyIntermediate

This really is the best vegan vanilla cake. It's moist, fluffy and delicious. This recipe calls for simple and easily accessible ingredients.The only vanilla cake recipe you'll ever need, and it's vegan.

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
For The Cake
 1 ¼ cups vegan almond milk
 1 tbsp lemon juice
 150 g dairy-free butter
 5 tbsp maple syrup or agave
 275 g all-purpose flour
 175 g sugar
 2 tsp baking powder
 1 tsp baking soda
 1 tsp sea salt
 2 tsp vanilla extract
For The Frosting
 75 g dairy-free butter
 250 g powdered icing sugar
 1 tsp vanilla extract
 1 tbsp vegan almond milk
For The Cake
1

Preheat the oven to 350°F / 180° C. Lightly grease 2 x 8inch round baking pans.

2

Stir the lemon juice into the non-dairy milk and set aside. It will thicken slightly into 'buttermilk'.

3

In a pan over a medium heat, melt the vegan butter and maple syrup together. Set aside to cool slightly.

4

Sift the flour, caster sugar, baking powder and baking soda into a large mixing bowl.

5

Pour the milk, vanilla and melted butter mixture over the flour mixture and stir well until it becomes smoothy.

6

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean. If the cakes are darkening too much, cover them loosely with foil.

7

Allow the cakes to cool in the tins for 5 minutes, then turn out into a wire rack to cool completely.

For The Frosting
8

Meanwhile, to make the frosting, beat together all ingredients until become very smoothy. Add more milk or powdered sugar if necessary to get a thick frosting consistency.

To Assemble
9

When the cakes are completely cold, stick together with ⅓ of the icing. Spread ⅓ of the frosting over the top and the remaining frosting around the sides. If desired, decorate with berries or vegan sprinkles.

Ingredients

For The Cake
 1 ¼ cups vegan almond milk
 1 tbsp lemon juice
 150 g dairy-free butter
 5 tbsp maple syrup or agave
 275 g all-purpose flour
 175 g sugar
 2 tsp baking powder
 1 tsp baking soda
 1 tsp sea salt
 2 tsp vanilla extract
For The Frosting
 75 g dairy-free butter
 250 g powdered icing sugar
 1 tsp vanilla extract
 1 tbsp vegan almond milk

Directions

For The Cake
1

Preheat the oven to 350°F / 180° C. Lightly grease 2 x 8inch round baking pans.

2

Stir the lemon juice into the non-dairy milk and set aside. It will thicken slightly into 'buttermilk'.

3

In a pan over a medium heat, melt the vegan butter and maple syrup together. Set aside to cool slightly.

4

Sift the flour, caster sugar, baking powder and baking soda into a large mixing bowl.

5

Pour the milk, vanilla and melted butter mixture over the flour mixture and stir well until it becomes smoothy.

6

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean. If the cakes are darkening too much, cover them loosely with foil.

7

Allow the cakes to cool in the tins for 5 minutes, then turn out into a wire rack to cool completely.

For The Frosting
8

Meanwhile, to make the frosting, beat together all ingredients until become very smoothy. Add more milk or powdered sugar if necessary to get a thick frosting consistency.

To Assemble
9

When the cakes are completely cold, stick together with ⅓ of the icing. Spread ⅓ of the frosting over the top and the remaining frosting around the sides. If desired, decorate with berries or vegan sprinkles.

Vegan Vanilla Cake

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