Vegan Vanilla Cake

Vegan Vanilla Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

For the Vanilla Cake:

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 Vegetable Oil

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

For The Vanilla Frosting:

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

For Decoration:

Fresh Strawberries Optional

Instructions

1Preheat the oven to 350°F (180°C). Spray two 7-inch round cake pans (*see notes) with non-stick spray and cut parchment paper into circles to fit the bottoms.

2Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Mix together.

3Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.

4Divide the batter evenly between your two prepared cake pans.

5Bake for 25-30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

6Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.

7Prepare your frosting. Add the powdered sugar, vegan butter, vanilla and half of the soy milk.

8Beginning 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.

9If 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.

10When your cake is completely cool, add frosting to the top of one of the layers.

11Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.

12Decorate with fresh strawberries and serve right away.

13If 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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