Vegan Vanilla Cake

Vegan Vanilla Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 30 mins

Ingredients

1 and 3/4 cups (220g) All-Purpose Flour

1 cup (200g) White Granulated Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 cup (240ml) Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

1/3 cup (80ml) Canola Oil (or other vegetable oil)

1 Tbsp White Vinegar (or sub Apple Cider Vinegar)

3 and 3/4 cups (450g) Powdered Sugar

3 Tbsp (45g) Vegan Butter

4 Tbsp Soy Milk (or other non-dairy milk)*

2 tsp Vanilla Extract

Fresh Strawberries

Instructions

1Preheat the oven to 350°F (180°C)

2Sift the flour into a mixing bowl.

3Add the sugar, baking soda and salt and mix together.

4Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.

5Spray two 7 inch round cake tins (*see notes) with non-stick spray and cut parchment paper into circles to fit the bottoms.

6Divide the batter evenly between them.

7Bake for 30 minutes.

8Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.

9Move to a cooling rack to cool completely.

10Prepare your frosting.

11Add the powdered sugar, vegan butter, vanilla and half of the soy milk.

12Beginning 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 a higher water content, you may not need to use all of the soy milk.

13If 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.

14When your cake is completely cool, add frosting to the top of one of the layers.

15Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.

16Decorate with fresh strawberries and serve right away.

17If you’re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn’t get soggy.

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