Vegan Vanilla Cake Recipe

Introduction

This vegan vanilla cake is a moist and flavorful treat perfect for any occasion. Made without eggs or dairy, it uses simple plant-based ingredients to create a deliciously tender crumb that everyone will enjoy.

Ingredients

• 3 cups unbleached white flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 ¼ cups soy milk
• 2 tablespoons vinegar
• ¾ cups canola oil
• 1 cup applesauce or plant-based yogurt
• 1 ¾ cups cane sugar
• 1 tablespoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) to ensure it is fully heated before baking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a separate medium bowl or a large liquid measuring cup, mix the soy milk and vinegar. Let it sit for a few minutes to create a plant-based buttermilk.
4. Step 4: Add the canola oil, applesauce or plant-based yogurt, cane sugar, and vanilla extract to the soy milk mixture, whisking until smooth.
5. Step 5: Gradually fold the wet ingredients into the dry mixture. Stir gently until just combined—avoid over mixing to keep the cake tender.
6. Step 6: Pour the batter evenly into two 8-inch cake pans that have been lightly oiled or lined with parchment paper.
7. Step 7: Bake the cakes for about 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cakes to cool completely in the pans before removing them and adding your favorite frosting.

Tips & Variations

• For a richer texture, swap canola oil with melted coconut oil.
• Try using almond or oat milk if you prefer a different plant-based milk flavor.
• Add a teaspoon of lemon zest or cinnamon to the batter for a subtle twist.
• Use your favorite vegan frosting, such as chocolate ganache or coconut cream frosting, to complement the vanilla flavor.

Storage

Store the cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week or freeze wrapped in plastic wrap and foil for up to 3 months. Thaw frozen cake overnight in the refrigerator before serving. Reheat refrigerated or thawed slices gently in the microwave for a few seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute unbleached white flour with a gluten-free flour blend if you require a gluten-free cake. Ensure the blend is suitable for baking and may need slight adjustments in liquid amounts.

What can I use instead of vinegar?

If you don’t have vinegar, you can use an equal amount of lemon juice to react with the soy milk and create the plant-based buttermilk.

Vegan Vanilla Cake Recipe

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★★★★★

4.8 from 72 reviews

This vegan vanilla cake is a moist and flavorful plant-based dessert perfect for any occasion. Made without eggs or dairy, it uses soy milk and vinegar to create a vegan buttermilk, combined with canola oil and applesauce for tenderness and moisture. The cake is light, fluffy, and infused with pure vanilla extract, making it an ideal treat for those following a vegan or dairy-free lifestyle.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups unbleached white flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 ¼ cups soy milk
• 2 tablespoons vinegar
• ¾ cups canola oil
• 1 cup applesauce or plant-based yogurt
• 1 ¾ cups cane sugar
• 1 tablespoon vanilla extract

Instructions

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C) to ensure it is at the right temperature for baking the cake evenly.
2. Combine Dry Ingredients: In a large mixing bowl, sift together the unbleached white flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed.
3. Create Vegan Buttermilk: In a medium bowl or a large liquid measuring cup, whisk the soy milk with vinegar to form a plant-based buttermilk substitute. Let it sit briefly to curdle slightly.
4. Add Wet Ingredients: To the vegan buttermilk, add the canola oil, applesauce or plant-based yogurt, cane sugar, and vanilla extract. Whisk these together until well combined.
5. Combine Wet and Dry Mixtures: Carefully fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to prevent a dense or tough cake texture.
6. Prepare Cake Pans and Pour Batter: Lightly oil two 8-inch round cake pans to prevent sticking. Divide the batter evenly between the pans, smoothing the tops with a spatula.
7. Bake: Place the pans in the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
8. Cool the Cake: Remove the cakes from the oven and allow them to cool completely in their pans on a wire rack before frosting or serving.

Notes

• Ensure not to overmix the batter to keep the cake light and fluffy.
• You can substitute the soy milk with other plant-based milks such as almond or oat milk, but be sure to add vinegar to maintain the buttermilk effect.
• Use applesauce as a healthier fat substitute or for added moisture; plant-based yogurt works well too.
• Make sure the cake pans are properly greased or lined with parchment paper to avoid sticking.
• Allow the cake layers to cool completely before frosting to prevent melting the frosting.

Keywords: vegan vanilla cake, plant-based cake, dairy-free cake, egg-free cake, vegan dessert, vanilla cake recipe