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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/vegan-vanilla-cake-recipe/