Peace!
If you love sweets, but are looking for a vegan option, I wanted to share this vegan vanilla cake recipe I found from Loving It Vegan. This recipe is perfect and is easily customizable. I made two cakes and used the frosting to create layers to make the cake appear larger. I also used food coloring to get the frosting the color I used.
Read More: Vegan Vanilla Cupcakes
Feel free to add fruit, or sprinkles or whatever you love on cake to make this recipe your own. It is not gluten free, but the recipe is easy t make.
Try this recipe for vegan vanilla cake for your next dessert idea. Ideally this recipe is for smaller cake pans, with the intention of creating a layered cake. Be sure to customize with your own ideas to make it your own.
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Ingredients
- 1 cups and 3/4 All-Purpose Flour 220g
- 1 cup Sugar 200g
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Soy Milk 240ml, or other non-dairy milk
- 2 tsp vanilla extract
- 1/3 cup Extra Virgin Olive Oil 80ml, or other vegetable oil
- 1 Tbsp White Vinegar or Apple Cider Vinegar
- For The Vanilla Frosting:
- 3 cups and 3/4 Powdered Sugar 450g
- 3 Tbsp Vegan Butter 45g
- 4 Tbsp Soy Milk * or other non-dairy milk
- 2 tsp vanilla extract
Ingredients
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Instructions
- Preheat the oven to 350°F (180°C)
- Sift the flour into a mixing bowl.
- Add the sugar, baking soda and salt and mix together.
- Add the soy milk, vanilla, oil, and vinegar and give it a quick whisk with a hand whisk until just combined.
- Grease two 7 inch round cake tins with coconut oil (or spray with non-stick spray) and cut parchment paper into circles to fit the bottoms.
- Divide the batter evenly between them.
- Bake for 30 minutes.
- Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.
- Move to a cooling rack to cool completely.
- Prepare your frosting.
- Add the powdered sugar, vegan butter, vanilla and half of the soy milk.
- Beginning on low speed, mix with an electric mixer, slowly increasing speed. Add the rest of the soy milk, only as much as needed until it is smooth and creamy. If your vegan butter has higher water content, you may not need to use all of the soy milk.
- If your frosting is still a little thin, add more powdered sugar, if it’s a little thick, add more soy milk (a drop at a time). The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
- Wait for your cake is completely cool, add frosting to the top of one of the layers.
- Add the second layer on top and frost it completely, carefully frost the sides of the cake.
